Pork Tenderloin with Tarragon Pan Sauce
and green beans / mashed sweet potatoes
Tarragon adds a feeling of elegance and rich flavor to pan sauce that's made while pork tenderloin and green beans roast.
Tags
Ingredients
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)
- Arrowroot powder - 1 tsp
- 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 Sweet Potatoes:
- Sweet potatoes - 1 lb, peeled and cubed
- Stock, any type - 1/4 cup
- Butter - 2 Tbsp
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
408
Just a moment...
% Daily Value
Total Fat
18g
28%
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Saturated Fat
7g
33%
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Trans Fat
0g
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Cholesterol
89mg
30%
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Sodium
378mg
16%
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Total Carbohydrate
33g
11%
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Dietary Fiber
7g
27%
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Sugars
9g
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Protein
30g
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Prep
- Sweet potatoes / 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)
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Make
- Heat oven to 425F / 218C.
- Place sweet 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 arrowroot powder until no dry spots remain. Slowly pour in stock (portion for pork) while whisking. Simmer sauce until thickened, 2 to 3 minutes. Season with some salt and pepper.
- Drain sweet 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 stock, butter (portions for sweet 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 sweet potatoes with pan sauce drizzled over both. Enjoy green beans on the side.
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
408
Just a moment...
% Daily Value
Total Fat
18g
28%
Just a moment...
Saturated Fat
7g
33%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
89mg
30%
Just a moment...
Sodium
378mg
16%
Just a moment...
Total Carbohydrate
33g
11%
Just a moment...
Dietary Fiber
7g
27%
Just a moment...
Sugars
9g
Just a moment...
Protein
30g
Just a moment...
Reviews
Ratings
Most Helpful
So many substitutions, I'm not sure if I made the recipe! Subbed tilapia for pork. Thyme for tarragon and Sweet potato fries for mashed potatoes. Yum, and felt fancy with the pan sauce.
1 Helpful19 reviews
Used chicken breasts, and subbed basil for tarragon. Turned out very well! We all loved it!
0 HelpfulMade mashed sweet potatoes because we had some. I liked the sweet with the savory. Everything else was really good!
0 HelpfulMore work than normal but we loved it! Tarragon is one of my favorite herbs so that helps! Green beans were so good too. We normally don’t always do the starch but I indulged with potatoes and will use sour cream more often.
0 Helpful