Roasted Pork Tenderloin with Mustard Tarragon Sauce

Roasted Pork Tenderloin with Mustard Tarragon Sauce

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Roasted Pork Tenderloin with Mustard Tarragon Sauce

Looking for an easy recipe that is still impressive enough to serve at your next dinner party? Give this Roasted Pork Tenderloin with Mustard Tarragon Sauce a try! We had our friends Rick and Tracey over for dinner and to see the new house. While I could have spent more time churning out an elaborate meal, I wanted time to socialize and enjoy my guests. Here are a few tips for making this a low stress dish.  Prepare the marinade and the sauce earlier in the day. Then, put the tenderloin in the marinade an hour before dinner. After marinating, spread the meat with Dijon mustard and roast. Shortly before serving, gently rewarm your sauce, slice meat and serve. I assure you, the results are far more impressive than the effort!

One key note on this dish is that a meat thermometer is a must. It’s important to remove the meat once it reaches 145 degrees, to ensure it doesn’t overcook. As it rests for 10 minutes, it will complete the cooking process. It will still be a little pink. That’s OK! Pork is totally OK to eat slightly pink. In fact, it’s juicy and flavorful served this way.

The Rest of the Menu

We started the evening with a cheese and salami platter served with crackers and a nice selection from the HyVee olive bar. This was followed by Roasted Butternut Squash Soup and Roasted Pork Tenderloin served with Roasted Vegetables with Parmesan (it appears I was in a roasting mood!)

Roasted Vegetables with Parmesan

Toss 3/4 lb halved baby potatoes (I used a mix of red, yellow and purple) along with 2 trimmed fennel bulbs cut into 6 wedges each, with olive oil and season with kosher salt and pepper. Spread out on baking sheet and roast 12-15 minutes. On a 2nd baking sheet toss 3/4 lb trimmed fresh green beans, and 1 bundle asparagus, cut diagonally into 3″ pieces with olive oil and season with salt & pepper. Add to oven and roast for 10-12 minutes while potatoes and fennel finishing cooking. When all vegetables are done, toss together and sprinkle with shredded Parmesan (about 1/3 – 1/2 c.)


Tracey treated us to a wonderful Caramel Flan served with Raspberries for dessert. The caramel sauce that tops the flan really makes this dessert. This recipe comes from the StarTribune taste section.

Caramel Flan

I hope you enjoy this recipe for Roasted Pork Tenderloin and have fun impressing your friends and family with your easy breezy entertaining style!

Roasted Pork Tenderloin with Mustard Tarragon Sauce

Serving Size: 6 servings


    Pork Tenderloin
  • 1 c. dry white wine
  • 2 cloves minced garlic
  • 1/4 c. 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 c. heavy cream
  • 1/2 c. chicken broth
  • 2 tbsp. chopped fresh tarragon


  • Mix wine, garlic, oil, rosemary, thyme and allspice in a large resealable plastic bag. Add pork and turn to coat. Marinate for 1 hour, turning occasionally.
  • Preheat oven to 375 degrees. Remove pork from marinade and place on a rack on a rimmed baking sheet; discard marinade. Spread 3 tbsp. Dijon over pork. Roast until thermometer inserted into thickest part of pork reaches 145 degrees (about 25-35 minutes.) Transfer pork to platter, cover with foil and let rest for 10 minutes.
  • Meanwhile bring cream, broth, tarragon and remaining 2 tbsp. Dijon in heavy sauce pan to a boil and then simmer until reduced to 1 cup, whisking occasionally, about 10 minutes. Season to taste with kosher salt and pepper. Slice pork and serve with sauce.


Adapted from Epicurious Roasted Pork Tenderloin with Mustard Tarragon Sauce



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