Tarragon Cream Pork Tenderloin

#TipTuesday

Tarragon Cream Pork Tenderloin

You will need:

Pork Tenderloin

12 ounces of Yukon potatoes

8 ounces of Brussels sprouts

4 tablespoons of sour cream

1/4 ounces of tarragon

1 teaspoon – 1 tablespoon of chicken stock concentrate

Olive oil

Salt and Pepper to taste

Dish Deets:

Prep Time:

Cook Time:

Feeds: 2 adults

Directions:

(1) Preheat oven to 400.

(2) Dice potatoes into 1/2 inch cubes.  Toss in olive oil and salt / pepper.  Toss in the middle of cooking to ensure even cooking.  Roast in the oven for 20-25 minutes until golden and cooked throughout.

(3) Pick leaves from tarragon and finely chop.  Set aside.

(4) Halve the Brussels sprouts lengthwise, the slice into shreds.  Heat a drizzle of olive oil in a large pan over medium high heat.  Add the Brussels sprouts and cook until softened – this will take about 4-5 minutes.  Remove from pan, cover with aluminum foil and set aside.

(5) Heat another drizzle of olive oil in same pan over medium heat.  Add the pork tenderloin and brown on all sides.  Add salt and pepper for seasoning.  Place in oven (reduced to 350) until pork is cooked throughout and reaches desired doneness.

(6) In the same pan, add stock concentrate, tarragon, and 1/2 a cup of water to the pan.  Simmer until reduced.  Remove from the heat and stir in the sour cream.  Sprinkle with salt and pepper.

(7) To plate, add a layer of potatoes, followed by Brussels sprouts.  Thinly slice the pork tenderloin and fan several pieces on top of the potatoes / Brussels sprouts.  Drizzle the tarragon cream sauce all over the dish.  Serve and enjoy!

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8 replies
    • erinbrownhollis@gmail.com
      erinbrownhollis@gmail.com says:

      Thank you so much, Ashvin! I hope that if you tried the recipe you enjoyed it 🙂 Have a great weekend and thank you so much for reading this post!

      Reply
    • erinbrownhollis@gmail.com
      erinbrownhollis@gmail.com says:

      Oh awesome, Courtney! I hope you and your husband enjoy this recipe! Thank you so much for checking it out 😉

      Reply
    • erinbrownhollis@gmail.com
      erinbrownhollis@gmail.com says:

      Yes! Absolutely, this would still be great with a meat substitute. That tarragon flavor is what makes the dish, so you could have so much fun pairing it with other things. I really appreciate you reading and sharing your thoughts, Christina! Happy cooking 😉 Have a wonderful weekend!

      Reply
  1. Elizabeth O
    Elizabeth O says:

    Recently, a friend shared a lovely recipe that called for tarragon, and I plan to try it. I find it rather mild and since i don’t eat meat, my use of it is limited. That said, your dish looks very tasty.

    Reply
    • erinbrownhollis@gmail.com
      erinbrownhollis@gmail.com says:

      Thank you so much for your sweet words, Elizabeth! I really appreciate you reading and for sharing your thoughts. Hope you have a wonderful weekend 🙂

      Reply

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