Roast Pork Tenderloin With Mustard Tarragon Sauce Recipes

Steps:

• Cut the pork tenderloin into 1-inch-thick steaks on a long bias. Season the steaks all over with salt and black pepper, then toss in the flour to coat.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat until the foam subsides. Shake the excess flour off the meat and add it to the skillet. Cook, flipping once, until cooked to medium and an instant-read thermometer inserted into the center registers about 150 degrees F, about 4 minutes per side. Remove the pork steaks to a platter and lower the heat under the skillet to medium.
• Add the remaining 1 tablespoon butter and the shallots. Cook, stirring, until softened, about 2 minutes. Add the cider, mustard, parsley, chives and a sprinkle of salt and black pepper. Simmer, scraping up any brown bits, until reduced by about half, about 2 minutes. Top the steaks with the sauce and serve.

Steps:

• Preheat the oven to 400°F (200°C).
• With the tip of a sharp knife, cut slits 3/4 inch (2 cm) deep all over the pork loin. Insert the garlic slivers into the slits. Sprinkle the meat generously with salt and pepper and place in a roasting pan.
• Roast until an instant-read thermometer inserted into the thickest part of the loin away from the bone registers 135°-140°F (57°-60°C) for medium, about 55 minutes. Transfer to a cutting board, tent with aluminum foil, and let rest while you make the sauce.
• In a sauté pan over low heat, melt the butter. Add the shallot and sauté slowly until soft, about 5 minutes. Add the broth and let cook until almost totally evaporated, about 5 minutes. Whisk in 2 tablespoons of the mustard and the cream and simmer until the sauce is slightly thickened, about 5 minutes. Stir in 2 tablespoons of the tarragon and season with salt and pepper. Taste and adjust the seasoning with more mustard or tarragon. Remove from the heat and keep warm.
• To serve, carve the pork roast into single chops with the bone and arrange on a warmed platter or individual plates. Spoon the sauce over the chops.
• Enriching sauces
• Enriching, or finishing, a sauce with cream adds a bit more fat, but it gives the sauce a luscious, velvety quality. Always use heavy (double) cream for this step. Its high fat content keeps it from curdling at high temperatures.

Steps:

• Preheat oven to 400F.
• In small bowl, stir together creme fraiche, mustard and tarragon.
• Sprinkle pork tenderloins with salt and pepper.
• Heat large skillet over medium hig heat until hot.
• Add oil; heat until hot.
• Cook pork 4-6 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 browned bits from bottom of skillet.
• Pour wine mixture around pork in roasting pan.
• Brush pork with 2 Tbs of the mustard mixture.
• Bake 15-25 minutes or until internal tem reaches 145 Deg.
• 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.

Steps:

• Preheat oven to 425 degrees F.
• Place pork on a baking sheet. Cut four 1/2-inch slits.
• in pork and place a garlic half in each slit. Sprinkle.
• evenly with 1/4 teaspoon of the salt, pepper, and paprika.
• Bake 22-24 minutes or until just barely pink in the center.
• When pork is cooked, place on cutting board and let stand.
• 3 minutes before thinly slicing on the diagonal.
• Just before pork is done, combine remaining ingredients except.
• oil in a small saucepan. Cook 2-3 minutes over medium heat or.
• until just heated through. Do not bring mixture to a boil.
• Remove from heat, stir in oil, and
• serve alongside pork for dipping.

Steps:

• Cut tenderloin into 8 pieces. Slice each piece again, but do not cut all the way through; open and flatten each piece, pounding slightly with meat mallet. , In a large skillet over medium-high heat, cook the pork in butter until no longer pink, 5-6 minutes on each side. Remove to a serving dish and keep warm; discard drippings. , In the same skillet, cook broth and tarragon over high heat until reduced by half. Reduce heat; stir in cream and mustard. Season with salt and pepper. Spoon over pork. Serve with noodles if desired.

Steps:

• Cut whole pork tenderloin into 1 inch slices, trimming off excess fat, and dividing the entire amount into 8 equal pieces.
• Place meat on sheet of waxed paper. Sprinkle with salt and pepper; put another sheet on top of meat. With side of fist, pound to flatten slightly. Brush with mustard.
• Heat butter in heavy skillet or frying pan. Slowly brown meat on both sides over medium heat, cooking 5 minute on each side until pinkness disappears entirely.
• Remove meat onto heated platter. Keep warm.
• Sprinkle tarragon over bottom of pan; add beef broth and heat to boiling, whisking to scrape up brownings from bottom of pan. Boil 2 minute.
• Add cream. Boil, whisking, until reduced and thickened.
• Taste and add more salt and pepper, if desired.
• Pour sauce over cooked meat on platter. Serve immediately.

Steps:

• Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
• In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
• Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.

Steps:

• Heat oil in a large skillet over high heat. Season pork with salt and pepper; transfer to skillet and cook, turning, until browned all over, 5 to 10 minutes. Reduce heat to medium-low and cover skillet; cook pork, turning occasionally, until an instant-read thermometer registers 150 degrees. 20 to 25 minutes. Transfer pork to a plate, cover with aluminum foil, and let rest 10 minutes (reserve skillet with juices).
• To juices in skillet, add mustards, and sour cream, and any accumulated juices from resting pork; whisk over medium heat until heated through (do not boil). Add water, if sauce is too thick.
• Slice pork thinly and serve with pan sauce.