Garlic Roasted Pork with Tarragon Sauce
Delight your taste buds with the extraordinary flavors of Garlic Roasted Pork with Tarragon Sauce, a dish that’s as impressive as it is easy to make. This recipe features a succulent, tender pork loin infused with the rich aroma of roasted garlic and seasoned with a hint of dried tarragon for a herbaceous twist. The star of the dish is the luxurious tarragon sauce, made with a blend of butter, shallots, dry white wine, heavy cream, and fresh chopped tarragon, delivering a velvety texture and a burst of fresh, earthy flavor. Perfectly roasted to juicy perfection and paired with this creamy, aromatic sauce, the pork becomes an elegant centerpiece for your dinner table. Ideal for a special occasion or an indulgent weeknight meal, serve it with roasted vegetables or buttery mashed potatoes to complete this delightful culinary experience.
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Recipe Information
Ingredients
- 2 pounds pork loin
- 6 pieces garlic cloves
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried tarragon
- 2 tablespoons unsalted butter
- 2 pieces shallots, finely minced
- 0.5 cup dry white wine
- 0.75 cup heavy cream
- 2 tablespoons fresh tarragon, chopped
- 0.5 cup chicken or vegetable broth
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels. Using a sharp knife, make small slits across the surface of the pork loin, about 1 inch apart.
Insert the garlic cloves into the slits, pushing them deep into the meat.
Rub the pork loin with 1 tablespoon of olive oil, then season it evenly with salt, black pepper, and dried tarragon.
Place the pork loin on a roasting pan or baking dish. Roast in the preheated oven for 60–70 minutes, or until the internal temperature reaches 145°F (63°C) on a meat thermometer.
While the pork is roasting, prepare the tarragon sauce. In a medium skillet, heat the unsalted butter and the remaining 1 tablespoon of olive oil over medium heat.
Add the minced shallots and sauté until softened and translucent, about 3–4 minutes.
Pour in the dry white wine and cook for 2–3 minutes, allowing it to reduce and the alcohol to cook off.
Stir in the chicken or vegetable broth and heavy cream, then simmer the mixture for 5–6 minutes until slightly thickened.
Remove the skillet from heat and stir in the fresh chopped tarragon. Adjust seasoning with salt and pepper to taste.
Once the pork loin is roasted, let it rest for 10 minutes before slicing into thick medallions.
Serve the sliced pork with the creamy tarragon sauce spooned over the top. Pair with your favorite side dishes like roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
3469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.8 g | 307% | |
| Saturated Fat | 99.9 g | 500% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 959 mg | 320% | |
| Sodium | 4611 mg | 200% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.1 g | ||
| Protein | 250.6 g | 501% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4342 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
