This Pork Loin Tarragon starts with a bone in pork loin roast, cooked on the stove-top with a wine, mustard and tarragon gravy.
If you are a fan of my Pork Loin with Wine and Herb Gravy, I know you will love this one as well. It's similar, but different :) The main difference is the use of tarragon and mustard in the wine gravy, which is a treat if you are a tarragon lover, like me!
Also different with this one is that it starts with a bone-in, centre-cut pork loin roast. I find these roasts on sale often and can never resist popping one in the freezer. It's not always easy to find nice ways to cook them up though, which is why I love this recipe.
Even though this one starts with a bone-in roast, I will often remove the meat from the bone and thinly slice it, as I've done here. Alternately though, as this is a bone-in roast, you can cut it into wide "chops" from your roast and serve drizzled with the delicious gravy. This method of cooking the pork ensures a lovely, tender piece of pork whichever way your decide to serve it.
Cook's Notes for Pork Loin Tarragon
Use a nice, dry white wine here. Any wine you would enjoy drinking will work nicely here.
Likewise, if your pan is free of liquid when the roast is cooked and you have removed it to rest, add a splash of wine to the pan to deglaze, before adding the stock/cream etc.
Be sure to test the sauce and season with salt and freshly ground pepper, as needed. You can also add a bit more mustard/tarragon to the sauce if you feel it needs it.
Be sure to check the pan while it is cooking to make sure there is still wine in it. You don't want the pan to go dry! I will often need to add a splash of extra wine for the last 10 minutes of cooking.
I tested my roast for internal temperature when I checked it every 20 minutes and found the following: at 20 minutes it was 56F (roast was still cool from the fridge), at 40 minutes it was 70F, at 1 hour it was 102F, at 80 minutes it was 129F. I cooked a further 5 minutes (so 1 hour, 25 minutes total) and the temperature was 135F when I removed it from the pan. This makes for a wonderfully moist, but ever so slightly pink pork. You may wish to cook to 140F if you prefer no pink, but still lovely and tender. Roast will rise a further 5F as it rests.
Pork Loin Tarragon
- 1/4 cup olive oil
- 3 cloves garlic (peeled and whole)
- 3 medium shallots (peeled and quartered)
- 3 lb. bone-in, centre-cut pork loin roast
- 3 inch length fresh tarragon
- 1 1/2 cups dry white wine (any kind you enjoy drinking)
- 1 cup chicken broth
- 3/4 cup heavy cream
- 3 Tbsp Dijon mustard
- 3 Tbsp fresh tarragon leaves (roughly chopped)
- Salt and freshly ground pepper
To thicken, if necessary:
- 1 Tbsp water
- 1 Tbsp cornstarch
- Heat oil over medium-high in a large, heavy-bottomed pot with a lid, such as a Dutch oven, big enough to hold your roast. Add garlic cloves and shallots to the pan. Season roast with salt and pepper. Place top/fat-side down into the pan and allow to cook until golden. Flip over roast and allow to cook another few minutes, stirring the garlic/shallots a bit.
- Add wine to pan and allow to boil for a minutes, then reduce heat to medium-low, placing the lid over-top slightly ajar, so that pot is not completely covered. Cook for 20 minutes, flip roast and stirring, making sure there is liquid in the pan that is at a gentle simmer. Continue cooking, flipping and checking every 20 minutes, for a total of about 1 1/2 hours, adding more wine if necessary if pan gets dry, or until the roast internal temperature reaches 135-140 degrees when tested with a thermometer. Remove roast to a cutting board and tend loosely with foil.
- To the pan, add chicken broth, heavy cream, Dijon and tarragon. Bring to a simmer, stirring pan to loosen any brown bits on the bottom of the pan. Season with salt and pepper. If necessary, thicken sauce by stirring together water and cornstarch and adding a bit at a time to the gravy until sauce thickens as much as you'd like.
- Keep sauce warm. Cut pork away from bone in one large piece and thinly slice to serve with gravy or alternately, cut down through the roast and bone into thicker chops and serve drizzled with sauce.