While living in France I came to realize just how marvelous Dijon mustard is as a flavor base for protein. Goodness, I swear half of the restaurants in the south serve rabbit with Dijon mustard sauce and the other half use it with chicken or pork. Today we are combining the tang of Dijon with the sweet herbiness of Tarragon; a flavor marriage made in heaven!
OK lets get started with the video recipe:
Oh yes, there is also a sweet treat to enjoy after dinner. One that you can toss together in seconds and then pop in the oven while you are dining!
In the mean time, here is the printable recipe for Dijon Mustard Pork Tenderloin with Tarragon Wine Sauce!
1 Pork Tenderloin3 T. Dijon Mustard
¼ C. olive oil
1 C. dry white wine
3 cloves garlic
2 T. fresh thyme
3 T. fresh rosemary
½ t. allspice
¾ C. heavy cream
2 T. fresh chopped tarragon ½ cups chicken stock
Salt & pepper
Put garlic through a press into a large zip lock bag.Add olive oil, wine, garlic, thyme, rosemary and allspice.
Add the pork tenderloin and let marinade for 30 minutes.
Remove pork tenderloin to roasting pan and discard marinade.
Spread with mustard and bake in preheated 375 oven for 25 minutes or until internal temperature reaches 150.
Set aside to rest and prepare tarragon sauce.
Combine cream, tarragon, chicken stock salt & pepper.
Bring to a boil over medium high heat then lower heat and simmer until reduced by half.
Slice tenderloin and serve with tarragon sauce.