Pork pairs extremely well with tarragon. This recipe is suitable for any cut of pork.
Ingredients
- 2 x 350g pork fillets or 4 x pork chops or cutlets
- Garlic salt and freshly ground black pepper
- 1 tablespoon olive oil
Creamy Tarragon Sauce
- 3 cloves garlic – crushed
- 1 onion – finely diced
- ¾ cup dry white wine
- ¾ cup dry white wine
- ¾ cup cream
- 1 tablespoon Dijon mustard
- 3 tablespoons fresh tarragon – roughly chopped (or 1 ½ teaspoons dried tarragon)
- Salt and freshly ground black pepper to taste
Method
- Season the pork with garlic salt and pepper.
- Heat the oil in a frying pan over a medium/high heat.
- Cook the pork fillet or chops to your liking, 63oC is a great temperature to get the pork to for medium succulence. Place the pork on a warm plate and cover with foil to rest. While it is resting the temperature will increase slightly.
Creamy Tarragon Sauce
- To the same pan, over a low heat, add the garlic and onion and sauté for a few minutes.
- Pour in the wine and simmer for 2 minutes.
- Add in the chicken stock and cream and simmer until reduced by half.
- Add in the Dijon mustard, tarragon and season.
- Pour any resting juices from the pork into the sauce.
- Serve the sauce over the pork