Roast Pork Loin with Tarragon, Mustard and Cream

Sometimes I’m looking for a different way to cook something I’ve cooked a bunch of times before… a new twist or some different ingredients or even a different method to try out. There are a few places to look: in my massive collection of cookbooks or in the massive collection that is the internet. This recipe was found on one of my favourite cooking sites, I enjoy shopping in the actual stores, but this is much less costly and what I take away needs much less storage space.

Burying slices of garlic in the pork before roasting it was a great way to get some bonus flavour into the meat… like larding, but with garlic, not fat. Try this! It tasted great. The sauce would be tasty on chicken too. Plus there were leftovers, and what happened with them will show up here soon.

Here’s what happened:

Pork loin:

pork loin

Boneless pork loin.

Got pseudo-larded:

pork, studded with garlic slivers

Pork, studded with garlic slivers.

Then seasoned:

pork, stuffed with garlic and seasoned with salt and pepper

Pork, stuffed with garlic and seasoned with salt and pepper.

And roasted:

pork cooked to 140°

Pork roast, cooked to 140°.

Then sliced:

garlic studded pork roast, sliced

Garlic studded pork roast, sliced.

Meanwhile, the sauce:

making the sauce: butter and shallots

Making the sauce: butter and shallots.

mustard and cream are in the sauce

Mustard, cream and tarragon are in the sauce.

Roast Pork Loin with Tarragon, Mustard and Cream
served with pan fried asparagus and oven roasted potatoes:

roast Pork Loin with Tarragon, Mustard and Cream

Roast Pork Loin with Tarragon, Mustard and Cream.
Served with asparagus and potatoes.

Roast Pork Loin with Tarragon, Mustard and Cream

Pork is inherently sweet, a characteristic intensified by roasting. Cream is faintly sweet, also. An off-dry white wine is the ideal partner for this combination, particularly if the wine has a nice counterbalance of acidity, which matches the tartness of the mustard and carries just a hint of herbal flavour to echo the tarragon. Accompany the pork loin with sautéed apples and fried or roasted potatoes. Dependable: off-dry American Riesling. Daring: medium-bodied Merlot.


1 bone-in pork loin, 3 to 4 lb.
3 large garlic cloves, slivered
Salt and freshly ground pepper, to taste
4 Tbs. (1/2 stick) unsalted butter
3 Tbs. minced shallot
1/2 cup chicken stock
2 to 3 Tbs. strong Dijon mustard
1 cup heavy cream
2 to 3 Tbs. chopped fresh tarragon


Preheat an oven to 400°F.

With the tip of a sharp knife, cut 3/4-inch slits all over the pork loin. Insert the garlic slivers into the slits. Season the meat with salt and pepper and place in a roasting pan.

Roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 140°F for medium, 50 minutes to 1 hour; 150°F for medium-well, 1 hour to 1 hour and 10 minutes; or until done to your liking. Transfer the pork to a carving board and let rest while you make the sauce.

In a sauté pan over low heat, melt the butter. Add the shallot and sauté slowly until soft, about 5 minutes. Add the stock and cook until almost evaporated, about 5 minutes. Whisk in 2 Tbs. of the mustard and the cream and simmer until the sauce is slightly thickened, about 5 minutes. Stir in 2 Tbs. of the tarragon and season with salt and pepper. Taste and adjust the seasonings with more mustard or tarragon. Remove from the heat and keep warm.

Carve the pork into chops with the bone and arrange on a warmed platter or individual plates. Spoon the sauce over the slices and serve immediately. Serves 4.

From the Williams Sonoma site:


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