Pork Tenderloin with Tarragon Mustard Sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 227.1
- Total Fat: 7.1 g
- Cholesterol: 92.0 mg
- Sodium: 680.6 mg
- Total Carbs: 0.9 g
- Dietary Fiber: 1.1 g
- Protein: 32.0 g
View full nutritional breakdown of Pork Tenderloin with Tarragon Mustard Sauce calories by ingredient
Introduction
I adapted this recipe from a higher-fat version. The original calls for crème fraîche, canola oil and white wine where the sour cream, cooking spray, and chicken broth are in this version. I adapted this recipe from a higher-fat version. The original calls for crème fraîche, canola oil and white wine where the sour cream, cooking spray, and chicken broth are in this version.Number of Servings: 4
Ingredients
-
1/4 cup nonfat sour cream
1/4 cup Dijon mustard
2 tbsp fresh tarragon, minced (or 1 tbsp dried)
1 pound pork tenderloin
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup chicken broth
Cooking spray
Directions
Heat oven to 400 degrees. In a small mixing bowl, stir together sour cream, mustard and tarragon. Sprinkle pork with salt and pepper. Coat an oven-proof skillet with cooking spray and sear tenderloin over medium-high heat until browned on each side, about 2 minutes each side. Remove tenderloin to a plate.
Deglaze skillet with 1/2 cup chicken broth. Whisk to pull up the browned bits. Return tenderloin to skillet and baste pork with sauce. Brush pork with 2 tablespoons of mustard mixture. Place entire skillet in oven and bake 15 to 20 minutes or until internal temperature of the pork is 155 degrees. Remove from oven and place pork on serving dish. Let rest for 5 minutes under foil.
Over low heat, whisk remaining 1/2 cup chicken broth in the pan to deglaze. Add remaining mustard mixture and juice from the rested tenderloin and whisk. Remove from heat.
Slice pork, pour sauce over slices and serve. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user SIXELACHASE.
Deglaze skillet with 1/2 cup chicken broth. Whisk to pull up the browned bits. Return tenderloin to skillet and baste pork with sauce. Brush pork with 2 tablespoons of mustard mixture. Place entire skillet in oven and bake 15 to 20 minutes or until internal temperature of the pork is 155 degrees. Remove from oven and place pork on serving dish. Let rest for 5 minutes under foil.
Over low heat, whisk remaining 1/2 cup chicken broth in the pan to deglaze. Add remaining mustard mixture and juice from the rested tenderloin and whisk. Remove from heat.
Slice pork, pour sauce over slices and serve. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user SIXELACHASE.