ROAST PORK TENDERLOIN WITH MUSTARD-TARRAGON SAUCE

Roast Pork Tenderloin with Mustard-Tarragon Sauce image

Provided by Kelsey Bunker

Yield Makes 6 servings

Number Of Ingredients 11

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
5 tablespoons Dijon mustard, divided
3/4 cup heavy cream
1/2 cup low-salt chicken broth
2 tablespoons chopped fresh tarragon

Steps:

Mix wine, garlic, oil, rosemary, thyme, and allspice in large resealable plastic bag. Add pork and turn to coat. Marinate at least 30 minutes and up to 1 hour, turning bag occasionally.
Preheat oven to 375°F. Remove pork from marinade and place on rack on rimmed baking sheet; discard marinade. Spread 3 tablespoons mustard all over pork. Roast until thermometer inserted into thickest part of pork registers 145°F, about 25 minutes. Transfer pork to platter and let stand 10 minutes.
Meanwhile, boil cream, broth, tarragon, and remaining 2 tablespoons mustard in heavy medium saucepan until reduced to 1 cup, whisking occasionally, about 10 minutes. Season sauce to taste with pepper.
Slice pork crosswise into rounds and serve with sauce.