Pork Tenderloin with Mustard and Tarragon Sauce – We Heart Local BC

Pork Tenderloin with Mustard and Tarragon Sauce

Pork Tenderloin With Mustard And Tarragon Sauce


  • 30 mL (2 tbsp) Butter
  • 675 g (1½ lb) tenderloin Pork
  • 2 thinly sliced Shallots
  • 60 mL (¼ cup) White Wine
  • 125 mL (½ cup) Chicken Broth
  • 250 mL (1 cup) Cream
  • 30 mL (2 tbsp) Grainy Mustard
  • 15 mL (1 tbsp) chopped, fresh Tarragon
  • Salt
  • Freshly Ground Pepper


  1. Preheat oven to 180°C (350°F).
  2. In a large ovenproof frying pan, melt butter over medium-high heat.
  3. Cook pork on all sides until golden.
  4. Remove from pan and set aside on a plate.
  5. In the same frying pan, cook shallots until golden.
  6. Deglaze pan with wine and reduce for 2 minutes.
  7. Add chicken broth, cream and mustard; stir well.
  8. Return pork to pan. Salt and pepper, to taste.
  9. Place in oven and continue cooking for about 20 minutes, until cooked to desired doneness.
  10. At serving time, check seasoning and top with tarragon.
  11. Serve with green beans and thin French fries.

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