Roast Pork Tenderloin with Mustard-Tarragon Sauce

This is a simple, yet very elegant dinner recipe. I've made this for people who like very plain food (no sauces, etc.) and they absolutely raved about this. I think you will enjoy it.

Ingredients

1 cup dry white wine

6 garlic cloves, pressed

1/4 cup olive oil

2 Tablespoons coarsely chopped fresh rosemary

1 Tablespoon coarsely chopped fresh thyme

8 whole allspice, crushed

2 12-ounce pork tenderloins (or you can use a pork roast as well)

5 Tablespoons Dijon mustard, divided

3/4 cup heavy cream

1/2 cup low-salt chicken broth

2 Tablespoons chopped fresh tarragon

Preparation

Mix wine, garlic, oil, rosemary, thyme, and allspice in a large resealable plastic bag. Add pork and turn to coat. Marinate at lest 30 minutes and up to 1 hour, turning bag occasionally.

Preheat oven to 375 degrees Farenheit. Remove pork from marinade and place on rack on rimmed baking sheet; discard marinade. Spread 3 Tablespoons of the mustard all over the pork. (Yes, this is a bit messy.) Roast until thermometer inserted into thickest part of pork registers 145 degrees Farenheit, about 25 minutes. Transfer pork to platter and let stand 10 minutes.

Meanwhile, boil the cream, broth, tarragon and remaining 2 Tablespoons mustard in a heavy medium saucepan until reduced to about 1 cup, whisking occasionally (takes about 10 minutes). Season sauce to taste with pepper.

Slice pork crosswise into rounds and serve with sauce.

I usually purchase roasts for this recipe and then I make sandwiches with the leftovers. It really is quite yummy. I hope you like this!