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Dijon mustard tarragon freshly ground black pepper pork tenderloins olive oil whole berry tarragon mustard salt freshly ground black pepper
Viewed: 100 - Published at: 2 years agoIngredients
- Pork:
- 1/2 cup Dijon mustard
- 3 tablespoons chopped fresh tarragon
- 1/2 teaspoon freshly ground black pepper
- 2 (1-pound) pork tenderloins, trimmed
- 1 tablespoon olive oil
- Sauce:
- 1 1/2 cups whole-berry cranberry sauce
- 2 teaspoons chopped fresh tarragon
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Method
- To prepare pork, combine first 3 ingredients in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 8 hours, turning bag occasionally.
- Preheat oven to 400°.
- Remove pork from bag, discarding marinade.
- Heat oil in a large ovenproof skillet over medium-high heat. Add pork; cook 4 minutes, browning on all sides. Place pan in oven; cook at 400° for 15 minutes or until thermometer registers 155°. Remove from heat; let stand 5 minutes. Cut pork into 1/4-inch slices; keep warm.
- To prepare sauce, combine cranberry sauce and remaining ingredients in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally. Serve sauce with pork.
