Pork Tenderloin with Tarragon Mustard Sauce
Transform your weeknight dinner into a restaurant-quality experience with this elegant Pork Tenderloin with Tarragon Mustard Sauce. Perfectly seared and oven-roasted pork tenderloin becomes irresistibly tender and juicy, while the velvety sauce—made with Dijon mustard, heavy cream, and fresh tarragon—infuses every bite with rich, tangy, and herbaceous flavors. A splash of lemon juice and sautéed shallots elevate the dish with bright, aromatic notes. Ready in just 50 minutes from start to finish, this dish strikes the ideal balance between impressive and easy-to-make, making it a go-to for both dinner parties and cozy family meals. Serve with creamy mashed potatoes or crisp roasted vegetables for a truly unforgettable meal that’s sure to impress.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Butter
- 1 medium Shallot, finely chopped
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tbsp Dijon mustard
- 2 tbsp Fresh tarragon, chopped
- 2 cloves Garlic, minced
- 1 tsp Lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels and season it evenly with salt and pepper.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until golden brown, about 6 minutes.
Place the skillet with the seared pork tenderloin into the preheated oven and roast for 12-15 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let it rest for 10 minutes under a loosely tented foil.
In the same skillet, heat the remaining olive oil and butter over medium heat. Add the chopped shallot and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic to the skillet, cooking for 1 more minute until fragrant.
Deglaze the skillet by pouring in the chicken broth, scraping up any browned bits with a wooden spoon. Simmer for 3-4 minutes to reduce slightly.
Stir in the heavy cream and Dijon mustard, whisking to combine. Let the sauce simmer for 2 minutes to thicken slightly.
Add the chopped tarragon and lemon juice, stirring well, and simmer for an additional minute. Taste and adjust seasoning with salt and pepper as needed.
Slice the rested pork tenderloin into medallions and spoon the tarragon mustard sauce over the top before serving.
Serve immediately with your choice of sides, such as steamed vegetables or mashed potatoes.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1233 mg | 54% | |
| Total Carbohydrate | 3.1 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.0 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 627 mg | 13% | |
*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.
