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Tenderloin: Pork Tenderloin w/Tarragon-Mustard Sauce

Source of Recipe

CC of A


List of Ingredients

1/4 cup crème fraîche or
whipping cream
1/4 cup Dijon mustard
2 tablespoons minced fresh
tarragon
2 (3/4-lb.) pork tenderloins 1/4 teaspoon salt
1/8 teaspoon freshly ground
pepper
1 tablespoon canola oil
1/2 cup white wine




Recipe

1. Heat oven to 400°F. In small bowl, stir together crème fraîche, mustard and tarragon.

2. Sprinkle pork tenderloins with salt and pepper. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook pork 4 to 6 minutes or until browned, turning once. Place pork in shallow roasting pan.

3. Place same skillet over high heat. Add wine; bring to a boil, scraping up any browned bits from bottom of skillet. Pour wine mixture around pork in roasting pan. Brush pork with 2 tablespoons of the mustard mixture. Bake 15 to 25 minutes or until internal temperature reaches 145°F. Place on serving platter; cover loosely with foil.

4. Place roasting pan over low heat. Whisk remaining mustard mixture into pan juices. Slice tenderloin into medallions; pour sauce over pork.

YIELD: 6 servings

PER SERVING: 210 calories, 10 g total fat (3.5 g saturated fat), 26.5 g protein, 1.5 g carbohydrate, 85 mg cholesterol, 285 mg sodium, .5 g fiber