Pork Tenderloin with Tarragon Mustard Cream Sauce

pork tenderloin in tarragon mustard cream sauce

Mains | December 6, 2015 | By

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!

Pork Tenderloin with Tarragon Mustard Cream Sauce
Serves 4
An quick and easy family favorite for generations
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
482 calories
3 g
206 g
24 g
61 g
10 g
267 g
249 g
0 g
0 g
12 g
Nutrition Facts
Serving Size
267g
Servings
4
Amount Per Serving
Calories 482
Calories from Fat 216
% Daily Value *
Total Fat 24g
37%
Saturated Fat 10g
52%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 206mg
69%
Sodium 249mg
10%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
2%
Sugars 0g
Protein 61g
Vitamin A
10%
Vitamin C
2%
Calcium
6%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the pork
  1. 2 lbs pork tenderloin - about 2 loins
  2. 1.5 tbsp EV olive oil.
  3. fresh ground salt and pepper.
For the cream sauce
  1. 1.5 tbsp fresh tarragon - chopped fine
  2. 2 tsp country dijon mustard
  3. 1/2 cup heavy cream
  4. fresh ground salt and pepper
For the pork
  1. Make sure the pork is room temperature.
  2. Dust with salt and pepper.
  3. Drizzle olive oil and coat pork on all sides.
  4. Put pork on a preheated grill - reduce heat to medium - medium low.
  5. Grill pork on both sides about 8 minutes per side for medium.
  6. Remove from heat, cover and let stand for 10 minutes.
  7. Slice pork 1/4 inch slices on an angle.
For the cream sauce
  1. In a small sauce pan combine mustard, tarragon, and cream.
  2. Simmer on very low for 10 minutes.
  3. Add salt and pepper to taste.
  4. Stir occasionally.
  5. Be careful not boil sauce.
  6. Pour the sauce over the pork.
beta
calories
482
fat
24g
protein
61g
carbs
3g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

Comments

  1. Leave a Reply

    Adam Levy
    June 17, 2016

    Thanks Yohn, Glad you liked this post. Enjoy!

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