pork tenderloin with tarragon + white wine sauce
Well friends, tonight in Chicago we’re all hunkered down awaiting a big snow storm. I’m actually pretty stoked. I love being snowed in and all cozy – especially because I’ve already stocked the fridge and pantry with some fun stuff to cook all weekend. So to all my fellow Chicago-ins, stay warm, eat well, have a beer – and enjoy the snow day! Last I heard up to 15 inches!!! Yahoo!
Alright – onto the recipe at hand. I’m still doing a pretty good job of sticking to my new year goal of cooking more during the week to save mulah and to eat a bit better – though once this week I may have licked a brownie batter bowl clean, ate a brownie and called it a night. 😮
On an evening where I was a bit more successful in my dinner cookin’ and eatin’ I whipped up this little number. Pork tenderloin is fab for a weeknight because it cooks quickly and is so easy to change up with spices and sauces. While this recipe seems crazy simple – there is something about these flavors (especially the tarragon) that makes this one of my favorites.
2 lb pork tenderloin
salt + pepper
1 tbs olive oil
2 tbs butter
1 1/2 tbs flour
1 cup cream
1/3 cup white wine, like chardonnay
1 tbs chopped fresh tarragon
Preheat the oven to 350 degrees. Trim the silver skin and excess fat from the pork tenderloin. Generously season the pork with salt + pepper. Get a cast iron skillet to medium-high heat, add the olive oil to the pan and sear the pork on all sides. Once all seared up, pop the tenderloin on a roasting pan and put in the oven. The cook-times will vary based on thickness of the tenderloin, but mine took about 45 minutes. You’ll know it’s done when a meat thermometer reads 160 degrees. Remove from the oven and let stand for five minutes.
To make the sauce, get a sauce pan on medium heat and melt the butter. Add the flour and whisk for about one minute. Add the cream, wine and tarragon. Turn heat to low and simmer the sauce, stirring regularly until sauce just starts to thicken a bit. Taste and add salt + pepper as needed.
To serve up, slice the pork loin and pour some yummy sauce over it, then eat up.
For an easy side I just tossed this delicious, vibrant pasta in some butter and salt and pepper. My mom got this pasta for me for Christmas – are we the only family that gifts pasta? Honestly, it’s like we’re just having a pasta trade every year, I love it and highly recommend.