Roast Pork Loin with Tarragon and Mustard Sauce

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°. 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°, 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.