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


Freshly Ground Pepper

Cooking Instruction

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

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