Pork Tenderloin with Tarragon Mustard Cream Sauce
My wife Lisa and her family have been making this pork tenderloin recipe for decades. We used to serve it with rice and in recent years shied away from it because like most people we were programmed to think heavy cream (fat) was the enemy. And…
If you are eating a usual high carb diet then adding heavy cream to the mix will indeed add density to your waistline.
Now that we spend most of our days in ketosis we have re-introduced this favorite to our monthly menu. The kids still get the rice but my wife and I opt for sauteed broccoli rabe or mashed cauliflower and a salad to go with. It’s good to be Keto!
- 2 lbs pork tenderloin - about 2 loins
- 1.5 tbsp EV olive oil.
- fresh ground salt and pepper.
- 1.5 tbsp fresh tarragon - chopped fine
- 2 tsp country dijon mustard
- 1/2 cup heavy cream
- fresh ground salt and pepper
- Make sure the pork is room temperature.
- Dust with salt and pepper.
- Drizzle olive oil and coat pork on all sides.
- Put pork on a preheated grill - reduce heat to medium - medium low.
- Grill pork on both sides about 8 minutes per side for medium.
- Remove from heat, cover and let stand for 10 minutes.
- Slice pork 1/4 inch slices on an angle.
- In a small sauce pan combine mustard, tarragon, and cream.
- Simmer on very low for 10 minutes.
- Add salt and pepper to taste.
- Stir occasionally.
- Be careful not boil sauce.
- Pour the sauce over the pork.