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Pork Tenderloin With Tarragon-Mustard Sauce
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- #44920
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/4 cup creme fraiche or whipping cream
1/4 cup Dijon mustard
2 tablespoons minced fresh tarragon
2 pork tenderloins (.75 pound size)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon canola oil
1/2 cup white wine
directions
Heat oven to 400 degrees F.
In small bowl, stir together creme fraiche, mustard and tarragon.
Sprinkle pork tenderloins with salt and pepper.
Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook pork for 4 to 6 minutes or until browned, turning once. Place pork in shallow roasting pan.
Place same skillet over high heat. Add wine; bring to a boil, scraping up any browned bits from bottom of skillet. Pour wine mixture around pork in roasting pan. Brush pork with 2 tablespoons of the mustard mixture.
Bake for 15 to 25 minutes or until internal temperature reaches 145 degrees F. Place on serving platter; cover loosely with foil.
Place roasting pan over low heat. Whisk remaining mustard mixture into pan juices. Slice tenderloin into medallions; pour sauce over pork.
added by
sandyu42
nutrition data
Nutritional data has not been calculated yet.
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