We live in North Caroline where pork is king. There’s just beautiful pork here and every cut looks better than the next, so I’ve been switching our beef-heavy diet to pork since moving here. As such, I’m always experimenting with different recipes, and this one is a sure winner. I love how easy it is to make, all in one pan, and that it uses Tarragon, which is a favorite.
Serve this easy pork dish with mashed potatoes, rice, orzo or a side of veggies.
Ingredients:
- 1 pound pork tenderloin
- Tbsp. Dijon mustard, divided
- 1/2 tsp. each salt and pepper
- 3 Tbsp. olive oil
- 2 large shallots, finely chopped
- 2 garlic cloves, minced
- 1⁄2 cup chicken broth
- 1⁄2 cup heavy cream
- 1 tsp. dried Tarragon
Directions:
- Preheat oven to 375 degrees F.
- Coat the pork tenderloin with 2 tablespoons of Dijon mustard then season with salt and pepper.
- In a large oven-safe frying pan, I use a cast iron pan, warm the olive oil over medium-high heat. Place the tenderloin in the pan and sear until browned on all sides, about 8 minutes in total. Remove pork from the pan and set aside for later use.
- Reduce heat to medium, then, in the pan used to sear the pork, add the onion and cook for 3-4 minutes, stirring frequently until lightly browned.
- Add the garlic to the onion and continue to cook for another minute.
- Bring the heat back to medium-high and add the chicken broth to the onion mixture. Allow the broth to come to a simmer, scraping up any browned bits from the bottom of the pan, then reduce the heat to medium-low and stir in the cream, Dijon mustard, and tarragon. Stir until the ingredients are combined and the pan sauce is homogeneous.
- Add the pork to the pan, turn to coat in the sauce, then add the pan to the preheated oven and cook about 25 minutes, until the pork reaches 145 degrees F internally.
- Remove the pan from the oven and allow the dish to rest for 10 minutes before serving.
- Slice the pork and spoon the Dijon cream sauce over it.
Makes 2 large servings or 4 small ones.
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