Pork Tenderloin with Dijon Mustard and Tarragon
Why this recipe works
- Built-in pan sauce flavour: Searing the pork leaves browned bits in the pan, which are loosened with wine to give the sauce savoury depth.
- Rich but balanced: Dijon mustard and reduced white wine cut through the double cream, keeping the sauce lively rather than heavy.
- Fast enough for dinner: Pork tenderloin cooks quickly, so the sear, roast and sauce all come together comfortably in under an hour.
Get the most out of this recipe
Timing notes
- Rest before slicing: Let the pork rest after roasting so the juices settle and the slices stay tender.
- Serve the sauce fresh: The cream sauce is best spooned over the pork as soon as it has thickened and the tarragon has been added.
Common mistakes
- Avoid overcooking the pork: Use a thermometer and remove the pork at 63°C (145°F) in the thickest part; the lean cut can dry out if cooked too far.
- Do not boil the cream: Once the mustard and cream are added, keep the sauce at a gentle simmer so it stays smooth.
- Do not slice immediately: Cutting the tenderloin straight from the oven can make the juices run out onto the board instead of staying in the meat.
Ingredient notes
- Choose a dry white wine: A crisp, dry wine works best because it reduces cleanly and supports the mustard without making the sauce sweet.
- Use proper Dijon: Dijon mustard gives the sauce its sharp, rounded character; milder mustards will make the finish softer.
- Fresh tarragon is worth using: Fresh tarragon brings a bright, lightly aniseed flavour that is more delicate than dried herbs.
Serving ideas
- Serve with potatoes: Mashed potatoes, roast potatoes or boiled new potatoes all work well with the creamy mustard sauce.
- Add something green: Green beans, peas, spinach or tenderstem broccoli keep the plate fresh and balance the richness.
- Pair with a crisp white: A dry white wine with good acidity is a natural match for the mustard, cream and tarragon.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Pat the pork dry, then season all over with the salt and pepper.
- Heat a large frying pan over medium-high heat and add half the butter. Sear the pork for 6 to 8 minutes, turning with tongs, until well browned all over.
- Transfer the pork to the oven and roast for 10 to 14 minutes, until it reaches 63°C (145°F) in the thickest part. Rest on a warm plate for 8 minutes so the juices settle.
- While the pork rests, finely chop the shallots and strip the tarragon leaves from the stems. Put the pan back over medium heat, add the remaining butter, then cook the shallots for 2 to 3 minutes until softened.
- Pour in the wine and simmer for 4 to 6 minutes, scraping up any browned bits, until reduced by about half. Lower the heat, stir in the mustard, then add the cream and gently simmer for 2 to 3 minutes until smooth and lightly thickened.
- Stir in most of the tarragon, reserving a little to finish. Slice the pork and spoon over the sauce, then scatter with the remaining tarragon and serve straight away.
Recipe notes
Tips
- For the juiciest result, use a thermometer and pull the pork from the oven at 63°C (145°F), then rest it well before slicing.
- Keep the sauce at a gentle simmer after adding the double cream so it stays smooth and does not split.
- If serving anyone who should avoid alcohol, simmer the wine thoroughly until it smells mellow and the sharp alcoholic aroma has cooked off.
Substitutions
- Replace Fresh tarragon with Fresh thyme for a different, more earthy herbal note.
- Replace Dry White Wine with Dry sherry for a richer, slightly nutty sauce.
- Replace Double cream with Single cream for a lighter sauce, simmering a little longer to thicken.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat gently in a saucepan over low heat with a splash of water, stirring often, until piping hot; avoid boiling the sauce.
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Recipe overview
- Servings: 3 servings
- Total time: 40min (22min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Milk Mustard
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