Roast Pork Tenderloin with Mustard Tarragon Cream Sauce
Ingredients 1 cup dry white wine (or chicken broth) 6 garlic cloves, pressed 1/4 cup olive oil 2 tablespoons coarsely chopped fresh rosemary 1 tablespoon coarsely chopped fresh thyme 2 (12-ounce) pork tenderloins 5 tablespoons Dijon mustard, divided 3/4 cup heavy cream 1/2 cup low-salt chicken broth 2 tablespoons chopped fresh tarragon Preparation Mix wine/broth, garlic, oil, rosemary, thyme, and allspice in large resealable plastic bag. Add pork and turn to coat. Marinate at least 30 minutes and up to 1 hour, turning bag occasionally. Preheat oven to 375°F. Remove pork from marinade and place on rack on rimmed baking sheet; discard marinade. Spread 3 tablespoons mustard all over pork. Roast until thermometer inserted into thickest part of pork registers 145°F, about 25 minutes. Transfer pork to platter and let stand 10 minutes. Meanwhile, boil cream, broth, tarragon, and remaining 2 tablespoons mustard in heavy medium saucepan until reduced to 1 cup, whisking occasionally, about 10 minutes. Season sauce to taste with pepper. Slice pork crosswise into rounds and serve with sauce. |
