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  1. #1 Roast Pork Tenderloin with Mustard-Tarragon Sauce 
    An Adversary of Linda #'s
    Join Date
    Aug 2005
    Roast Pork Tenderloin with Mustard-Tarragon Sauce

    2 (12-ounce) pork tenderloins

    1 cup dry white wine
    6 garlic cloves, pressed
    1/4 cup olive oil
    2 tablespoons coarsely chopped fresh rosemary
    1 tablespoon coarsely chopped fresh thyme
    8 whole allspice, crushed
    5 tablespoons Dijon mustard, divided
    3/4 cup heavy cream
    1/2 cup low-salt chicken broth
    2 tablespoons chopped fresh tarragon

    Mix wine, 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 375F. 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 145F, 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.
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  2. #2 Roasted Pork Tenderloin with Apple Cider Jus 
    An Adversary of Linda #'s
    Join Date
    Aug 2005
    Roasted Pork Tenderloin with Apple Cider Jus

    1 12-ounce pork tenderloin, well trimmed
    2 cups apple cider
    1 cup chicken broth
    3/4 cup chopped onion
    6 whole allspice
    3 large fresh thyme sprigs
    2 cinnamon sticks
    2 teaspoons apple cider vinegar
    1 bay leaf
    1 tbsp unsalted butter
    Olive oil
    2 Rosemary sprigs
    2 cloves garlic, minced
    salt & pepper

    Mix first eight ingredients in medium saucepan. Boil until mixture is reduced to 1 1/2 cups, about 30-40 minutes. Strain, pressing on solids to extract liquid. Discard solids. Return liquid to saucepan and boil until reduced to 1/2 cup, about 10 minutes. Whisk in the butter and season with salt and pepper, if needed.
    Meanwhile, preheat oven to 375 degrees. Slather pork with olive oil, salt and pepper generously and coat with the minced garlic and rosemary.
    Brown on all sides in a oven-proof pan. Finish roasting in the preheated oven, 20-22 minutes or until the pork reaches 145 degrees.
    Cover with foil and let rest for 5-10 minutes. Pour any pork drippings from the rested meat into the cider sauce.
    Then slice and serve with the sauce drizzled over the top. Deee-licious.
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