Name: Roast Pork Tenderloin with Mustard-Tarragon Sauce
Yield: 6 Servings
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; 5 tablespoons Dijon mustard, divided; 3/4 cup heavy cream; 1/2 cup low-salt chicken broth; 2 tablespoons chopped fresh tarragon

Skip to main content

Recipe notes

Back to top