Roasted Pork Tenderloin with Mustard Tarragon Sauce

By june

Ingredients

• 1 cup dry white wine
• 6 garlic cloves, pressed
• 1/4 cup olive oil
• 2 tbsp coarsely chopped fresh rosemary
• 1 tbsp coarsely chopped fresh thyme
• 8 whole allspice, crushed
• 2 12-oz pork tenderloins
• 5 tbsp Dijon mustard, divided
• 3/4 cup heavy cream (no substitutions)
• 1/2 cup low-salt chicken broth
• 2 tbsp chopped fresh tarragon

Details

Servings 6

Preparation

Step 1

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 degrees. Remove pork from marinade and place on rack on rimmed baking sheet; discard marinade. Spread 3 tbsp mustard all over pork. Roast until thermometer inserted into thickest part of pork registers 145 degrees, about 25 minutes. Transfer pork to platter and let stand 10 minutes.
Boil cream, broth and remaining 2 tbsps mustard in heavy medium sauce pan until reduced to 1 cup, whisking occasionally, about 10 minutes. Add tarragon. Season sauce to taste with pepper.