I finally tried cream sauces!
They’ve always intimidated me & recently, I finally got up the courage to try one.
This was the one to try too!
Roast Pork Loin with a Tarragon Cream Sauce. It’s savory, yummy, light & delectable. What else could one ask for?
Ingredients: (from an Epicurious recipe with a few slight changes by me)
– 1 bone-in pork loin, 2lbs
– 3 large cloves garlic, minced
– Salt and pepper
– 4 tbsp unsalted butter
– 3 tbsp finely chopped shallot
– 1/2 cup chicken broth
– 2-3 tbsp Dijon mustard
– 1 c. heavy whipping cream
– 2–3 tsp dried tarragon
1. Preheat the oven to 400°F (200°C).
2. Cut slits 3/4″ deep all over the pork loin. Insert the garlic into the slits. Sprinkle the meat generously with salt and pepper and place in a dutch oven, be sure to cover.
3. Roast for about 30 minutes, until internal temp is around 140 degrees. Remove from oven & let rest while you make the sauce.
4. In a sauté pan over low heat, melt butter. Add the shallot and sauté slowly until soft, about 5 minutes.
5. Add the broth and let cook until almost totally evaporated, about 5 minutes.
6. Whisk in 2 tablespoons of the mustard and the cream and simmer until the sauce is slightly thickened, about 5 minutes. Stir in 2 tablespoons of the tarragon and season with salt and pepper. Taste and adjust the seasoning with more mustard or tarragon. Remove from the heat and keep warm.
7. Serve & spoon the sauce over the chops.
Sorry I don’t have any pics to share, we ate it too fast for me to photograph! But here’s a pic of Rocco for you!