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    Home » Recipes » Main Course Recipes

    Pork Loin Tarragon

    Feb 28, 2019 | by Jennifer | Last Updated: Dec 1, 2021

    Jump to Recipe

    This Pork Loin Tarragon starts with a bone in pork loin roast, cooked on the stove-top with a wine, mustard and tarragon gravy.

    pork loin tarragon sliced in pan with sauce

    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.

    Jump to:
    • Cook's Notes
    • Can I make this with boneless pork loin or pork tenderloin?
    • Recipe
    • More Pork Loin Recipes from the Seasons and Suppers Archives
    • Comments, Questions and Reviews

    Cook's Notes

    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.

    Can I make this with boneless pork loin or pork tenderloin?

    Yes, but cooking time will vary. A boneless pork loin will cook more quickly, while a pork tenderloin will cook a lot more quickly (30-45 minutes), depending on size and thickness of the pork cut. Be sure to test internal temperature often during cooking to gauge progress.

    pork loin tarragon sliced in pan with sauce

    Recipe

    pork loin tarragon sliced in pan with sauce

    Pork Loin Tarragon

    Bone-in, centre-cut pork loin roast, cooked on the stove-top with wine and finished with a mustard and tarragon gravy.
    Author: Jennifer
    5 stars from 9 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 10 mins
    Cook Time 1 hr 40 mins
    Total Time 1 hr 50 mins
    Course Main Course
    Servings 8 servings

    Ingredients
     

    • 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

    To finish:

    • 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
    Prevent screen from going dark

    Instructions
     

    • 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. 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. Add garlic cloves and shallots to the pan and stir around the pan a minute or so to soften (watch closely so they don't scorch).
    • 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.

    Notes

    Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

    Nutrition

    Calories: 539kcal | Carbohydrates: 7g | Protein: 36g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 172mg | Potassium: 803mg | Fiber: 1g | Sugar: 1g | Vitamin A: 455IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 3mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Main Course
    Cuisine American, Canadian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Donna says

      March 25, 2021 at 12:33 am

      What would you suggest I serve to go with the sauce?

      Reply
      • Jennifer says

        March 25, 2021 at 9:02 am

        Hi Donna, this one is nice with rice or a wild rice blend. You can also never go wrong with mashed potatoes, I think :)

        Reply
    2. Jessica H says

      February 22, 2021 at 2:59 am

      5 stars
      This was a really good recipe for a fantastic sauce.
      I only had a boneless pork loin so the cooking time was reduced and I had a lot of wine liquid left over but was able to reduce that. I switched beef stock for chicken stock (because that's all I had on hand), added mushrooms and doubled the cornstarch/water mixture. Now I have extra tarragon leftover for chicken salad sandwiches.

      Reply
      • Jennifer says

        February 22, 2021 at 8:37 am

        So glad you enjoyed it, Jessica and loving the sound of those chicken salad sandwiches with the leftover tarragon :) Thanks!

        Reply
    3. Paige says

      January 24, 2021 at 3:38 pm

      Do you have a recommendation on how to adapt this recipe for butterflied pork chops instead of a loin roast?

      Reply
      • Jennifer says

        January 24, 2021 at 6:45 pm

        Hi Paige and I think I would change two things. First, I would cut the ingredients in half, as you don't want that much "sauce". Then I would just reduce the cooking/simmering time drastically, as the chops won't need nearly as long to cook as the pork loin. I can't say exactly how long, but if you have a thermometer to check, just simmer until the chops are 140F. Hope that helps :)

        Reply
    4. Jenelle Bartel says

      December 30, 2020 at 7:23 pm

      5 stars
      Awesome and highly recommended! Tarragon raises this warm and comforting meal to a whole new level!

      Reply
      • Jennifer says

        December 30, 2020 at 8:02 pm

        So glad you enjoyed it, Jenelle :) Thanks so much!

        Reply
    5. LESLEY JACKSCH says

      April 16, 2019 at 8:35 am

      5 stars
      You refer to original post. Where is that found?

      Thank you.

      Reply
      • Jennifer says

        April 16, 2019 at 10:44 am

        Hi Lesley, It just refers to the post where you are reading the recipe. Sometimes people print out only the recipe card and miss the "Cook's Notes" in the post (above the recipe card).

        Reply
    6. Dawn says

      March 04, 2019 at 7:33 am

      5 stars
      I LOVE tarragon and I don't use it nearly enough. We grow a lot of it during the summer and I should be using more. Delicious pairing with pork and that creamy sauce. Bet it's lovely with a glass of white wine!

      Reply
      • Jennifer says

        March 04, 2019 at 7:43 am

        Thanks Dawn! Tarragon is one of my favourite herbs and yes, perfect with a glass of white wine :)

        Reply
    7. Milena says

      March 02, 2019 at 11:32 am

      5 stars
      Love the white wine and tarragon flavors - this is a pork dish I'd be happy to savor...I guess I better roll up my sleeves, lol. PS. Last night had to use up a bunch of asparagus and make a quick dinner. Decided on a quiche, but didn't have crust. Then came across your hash brown crust asparagus quiche recipe - yum! It was great with mozzarella and grated Parmesan.

      Reply
      • Jennifer says

        March 02, 2019 at 12:33 pm

        Thanks Milena and so glad you enjoyed the quiche, too! I love that potato crust :)

        Reply
    8. [email protected] says

      March 01, 2019 at 10:33 am

      5 stars
      I love pork any way it's served! This is a gorgeous meal! Can't wait to try it!!

      Reply
      • Jennifer says

        March 01, 2019 at 11:09 am

        Thanks Annie :)

        Reply
    9. Mary Ann | The Beach House Kitchen says

      February 28, 2019 at 8:18 pm

      5 stars
      We love pork and eat it often Jennifer. And tarragon is one of my favorite spices. This sauce looks amazing. Can't wait to give your recipe a try!

      Reply
      • Jennifer says

        March 01, 2019 at 8:32 am

        Thanks Mary Ann! This is one of my favourite ways of cooking a pork roast. So tender and flavourful :)

        Reply
    10. Tricia | Saving Room for Dessert says

      February 28, 2019 at 5:47 pm

      Absolutely gorgeous Jennifer! I am truly making this recipe asap. I've been craving a beautiful pork roast and love the mustard and tarragon. Another winner :) PINNED and printed!

      Reply
      • Jennifer says

        March 01, 2019 at 8:32 am

        Thanks so much, Tricia :)

        Reply
    11. Cheyanne @ No Spoon Necessary says

      February 28, 2019 at 3:01 pm

      5 stars
      I love pork, but for some reason I don't eat it often enough. This pork loin is making me want to change that immediately! That tangy tarragon gravy looks to die for delicious!! I bet this tastes even better than it looks! Can't wait to give it a try!

      Reply
      • Jennifer says

        March 01, 2019 at 8:33 am

        Thanks Cheyanne and I think you will love pork done this way :)

        Reply
        • Jessica says

          February 22, 2021 at 2:56 am

          This was a really good recipe for a fantastic sauce.
          I only had a boneless pork loin so the cooking time was reduced and I had a lot of wine liquid left over but was able to reduce that. I switched beef stock for chicken stock (because that's all I had on hand), added mushrooms and doubled the cornstarch/water mixture. Now I have extra tarragon leftover for chicken salad sandwiches.

          Reply
    12. Chris Scheuer says

      February 28, 2019 at 9:57 am

      5 stars
      I love tarragon but don't have that many recipes that call for it. This looks like a delicious way to use both tarragon and pork loin. Love the look of that sauce!

      Reply
      • Jennifer says

        March 01, 2019 at 8:33 am

        Thanks Chris. Tarragon is a favourite of mine, so I love to find ways to use it :)

        Reply

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