• Cooking Time:
  • Servings: 4
  • Preparation Time:


This is kinda fancy for me, but I made this for the family and it was a big hit.


  • 2 approximately 1 pound Pork Tenderloins - whole
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon Onion Powder
  • ¼ teaspoon Cracked pepper
  • 1 teaspoon Garlic salt
  • 1 teaspoon Sara's Tuscan Salt (or any fun salt blend you have in the pantry)
  • 1 teaspoon Steak Seasoning (I use Montreal but you can use your favorite blend)
  • 1 teaspoon Brown Sugar
  • 2 Tabelspoons Olive Oil
  • 1 shallot - diced
  • 1 cup Bergevin Lane Vineyards Calico White Wine - You can substitute a nice dry white citrus type wine
  • 1 cup Chicken Stock
  • 1 Tabelspoons Dijon Mustard
  • ¾ to 1 cup sour cream
  • 4 Tabelspoons chopped tarragon (plus extra sprigs for garnish)
  • salt/pepper - to taste


  • Mix dry rub (Italian Seasoning thru brown sugar) and taste for flavor, rub on pork and let sit up to 2 hrs or at least 30 minutes.
  • Heat oven to 375 degrees.
  • Remove pork from the refrigerator approximately 30 minutes before searing.
  • In oven proof sauté pan, sear pork in olive oil until browned on all sides.
  • Place in oven and bake until internal temperature reaches 160 degrees.
  • Place pork on platter and cover with foil.
  • Put pan from oven on stove top and turn on medium to medium high heat and add diced shallots to pan.
  • Cook about 1 - 2 minutes until soft and add wine.
  • Cook until wine almost completely evaporates and add chicken stock.
  • Cook approx. 1 minute and add Dijon mustard.
  • Take off heat and sour cream and chopped Tarragon.
  • Stir sauce and add juices from resting pork.
  • Add fresh ground pepper and salt to taste.
  • Put sauce back on the burner and add pork back to pan just to heat.
  • Slice Pork in 1 1/2 inch slices and pour sauce over top.
  • You can garnish with whole tarragon sprigs.

Categories: Main Dish  Oven  Pork 
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