Roasted Pork Loin with Tarragon Cream

Name: Roasted Pork Loin with Tarragon Cream
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 to 6 servings
Ingredients: 1 rack pork loin, (4 bones) about 2 lbs (1 kg); 1/2 teaspoon (2.5 ml) juniper berries, ground; 2 tablespoons (30 ml) butter; Salt and pepper; 2 cups (500 ml) chicken broth; 1/2 cup (125 ml) 35% cream; 3 sprigs fresh tarragon; 1 shallot, finely chopped; 1 teaspoon (5 ml) cornstarch; 1 teaspoon (5 ml) water; 2 teaspoons (10 ml) chopped fresh tarragon

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Preparation 15 min
Cooking 55 min
Makes 4 to 6 servings

Featured in RICARDO Magazine FALL 2014 (p. 95)

Nut-free
Gluten-free
Egg-free

Ingredients

Pork Loin
- 1 rack pork loin, (4 bones) about 2 lbs (1 kg)
- 1/2 teaspoon (2.5 ml) juniper berries, ground
- 2 tablespoons (30 ml) butter
- Salt and pepper
Sauce
- 2 cups (500 ml) chicken broth
- 1/2 cup (125 ml) 35% cream
- 3 sprigs fresh tarragon
- 1 shallot, finely chopped
- 1 teaspoon (5 ml) cornstarch
- 1 teaspoon (5 ml) water
- 2 teaspoons (10 ml) chopped fresh tarragon

Preparation

Pork Loin
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- Sprinkle pork loin with juniper berries. Season with salt and pepper. In a large ovenproof skillet, brown meat in butter.
- Roast in the oven for about 45 minutes or until a thermometer inserted in the centre of the meat reads 57 °C (135 °F). Place meat on a serving platter and cover with aluminum foil. Let rest until the thermometer reads 63 °C (145 °F).
Sauce
- In a small saucepan, bring broth, cream, tarragon sprigs and shallot and reduce by half. Meanwhile, in a small bowl, dissolve cornstarch in water. Add to reduced sauce, whisking constantly. Strain. Add fresh tarragon.
- Slice meat and drizzle with sauce. Serve with Roasted Onions and Fingerling Potatoes.

Roasted Pork Loin with Tarragon Cream

Categories

Ingredients

Pork Loin

Sauce

Preparation

Pork Loin

Sauce

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