Roast Pork Loin with Tarragon and Mustard Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

It is unfortunate that many people associate complexity with fine dining. They are easily impressed by elaborate presentation. Simplicity in cooking can be a virtue and is certainly not a bore! Fresh tarragon, rich cream, mustard, and a perfectly cooked piece of pork make this a wonderful and easy dinner for both the novice and accomplished cook.


  • 1 pork loin roast on the bone, 4 to 5 pounds
  • 6 cloves garlic, cut into slivers
  • Salt and freshly ground pepper
  • 6 tablespoons (or to taste) Dijon and/or Square One Hot Mustard
  • ¾ cup Chicken Stock
  • cups heavy cream
  • 2 tablespoons (or to taste) chopped fresh tarragon


    Preheat the oven to 400°F. Cut shallow incisions between the bones of the roast (on the bone side) and insert the garlic slivers. Lightly sprinkle the pork with salt and pepper and spread with 3 to 4 tablespoons mustard. Set the pork in a roasting pan and roast until a meat thermometer registers 140°F, about 1 hour. Remove the pork from the pan to a carving board, cover, and let rest.

    Pour off all but 2 tablespoons fat from the roasting pan. Pour in the stock and boil, scraping up the browned bits on the bottom, until slightly thickened, about 5 minutes. Stir in the cream, remaining mustard, and the tarragon and simmer until the flavors are blended and the sauce is slightly thickened, 2 to 3 minutes. Season to taste with salt and pepper. Add more mustard or tarragon, if you like.

    Slice the roast between the bones into chops. Arrange 1 or 2 chops on each serving plate and spoon the sauce over top. Serve with roasted or fried potatoes, sautéed spinach or greens, or black-pepper ravioli filled with mashed potatoes and sautéed shallots. If you like, you may garnish with apples that have been sautéed in butter with a bit of sugar; the sweetness of the apple is a nice counterpoint to the spicy sweetness of the tarragon.