Pork Tenderloin with Tarragon Pan Sauce
and green beans / mashed potatoes

Name: Pork Tenderloin with Tarragon Pan Sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 cloves Shallots, diced; 2 tsp Tarragon, fresh, finely chopped; 1 lb Pork tenderloin; 1 Tbsp Oil, cooking; 2 Tbsp Butter; 1 Tbsp Vinegar, apple cider; 2 tsp Mustard, Dijon (preferably whole grain); 2 Tbsp Flour, all-purpose; 1 1/2 cups Stock, any type; 1 lb Green beans, trimmed; 1 Tbsp Oil, olive; 2 tsp Mustard, Dijon (preferably whole grain); 1/2 tsp Vinegar, balsamic; 1 lb Potatoes, Russet, peeled and cubed; 2 Tbsp Sour cream (sub plain or Greek yogurt); 2 Tbsp Butter

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

Tarragon adds a feeling of elegance and rich flavor to pan sauce that's made while pork tenderloin and green beans roast.

Ingredients

Metric

Servings:

Pork Tenderloin with Tarragon Pan Sauce:

Shallots - 2 cloves , diced
Tarragon, fresh - 2 tsp , finely chopped
Pork tenderloin - 1 lb
Oil, cooking - 1 Tbsp
Butter - 2 Tbsp
Vinegar, apple cider - 1 Tbsp
Mustard, Dijon - 2 tsp (preferably whole grain)
Flour, all-purpose - 2 Tbsp
Stock, any type - 1 1/2 cups

Dijon Green Beans:

Green beans - 1 lb , trimmed
Oil, olive - 1 Tbsp
Mustard, Dijon - 2 tsp (preferably whole grain)
Vinegar, balsamic - 1/2 tsp

Mashed Potatoes:

Potatoes, Russet - 1 lb , peeled and cubed
Sour cream - 2 Tbsp (sub plain or Greek yogurt)
Butter - 2 Tbsp

Prep

Shallots / Green beans - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Tarragon - Finely chop tarragon. (Can be done up to 1 day ahead)
Pork tenderloin - Tenderize with a fork. Season on all sides with some salt and pepper. (Can be done 1 day ahead)
Potatoes - Peel and cube potatoes.

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Make

Heat oven to 425F / 218C.
Place potatoes in a saucepan and cover with cold water and some salt. Cover and bring to a boil. Remove lid from potatoes and simmer until potatoes can be easily pierced with a fork, 12 to 15 minutes.
Meanwhile, heat a large skillet with cooking oil over medium heat. Add pork and sear on all sides until deep golden brown, 8 to 10 minutes total.
Transfer pork to a sheet pan. (Leave the pan you used to brown the pork on the stove, but away from the heat source.)
Toss green beans with olive oil, mustard (portion for green beans), and balsamic vinegar. Season with some salt and pepper and spread out around pork.
Transfer pork and green beans to the oven and roast until vegetables are tender and pork registers 145F / 63C, 13 to 18 minutes.
Meanwhile, return the pan you used to sear the pork to medium heat. Add butter (portion for pork). To melted butter, add shallots and tarragon, scraping up any browned bits on the bottom of the pan. Saute until shallots are soft, 2 to 3 minutes. Whisk in apple cider vinegar and mustard (portion for pork). Stir in flour until no dry spots remain. Slowly pour in stock while whisking. Simmer sauce until thickened, 2 to 3 minutes. Season with some salt and pepper.
Drain potatoes and let sit in a colander for ~5 minutes to allow the steam to escape (this creates creamier potatoes vs. liquidy potatoes).
Use a masher to mash potatoes with sour cream, butter (portion for potatoes), and some salt.
Transfer cooked pork to a cutting board and rest, covered, for 5 minutes.
When pork has rested, cut into slices.
Serve pork over mashed potatoes with pan sauce drizzled over both. Enjoy green beans on the side.

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