Mushroom Tarragon Roasted Pork Tenderloin ~ Seasoned, seared, and pan roasted pork tenderloin with an herbaceous mushroom tarragon pan sauce.

Sponsored post written by me on behalf of Smithfield® Prime Fresh Pork. The opinions and text are all mineA few months back when I asked everyone on my social media channels to vote for which herb/spice they wanted next in The Spice Rack series, tarragon, oregano, and cinnamon, were the top three.

Then a few weeks ago, after publishing on Coriander, I asked for everyone to vote between tarragon and oregano, the top two from the original vote. Neck and neck. In the end, tarragon won by 2 votes. 2 votes…maybe oregano should demand a recount!

I commenced my research on tarragon because it’s truly one herb I use very little of. I believe I have one recipe on my site (which totally needs to be remade…bad, bad, bad pictures.) Part of my research process involves more than just hitting the books or Google and learning about the herb/spice intellectually.I get in the kitchen and play with it. During my recipe research, recipe after recipe that came back were chicken, mushrooms and tarragon. Now don’t get me wrong, I love chicken as much as the next carnivore, but I didn’t want to use chicken.

Then genius struck. I knew I was partnering again with Smithfield® Prime Fresh Pork very soon. I love pork and mushrooms together. I love pork in a nice sauce. I pretty much love any succulent pork cut for those epic family/friend Sunday dinners. Tarragon was my only unknown and how does one make an unknown known? By doing, of course.I’ve made so many creamy mushroom pan sauces in my day, I barely needed to write a recipe for it…except, I’m a recipe developer so I took a moment to write it out. I made my shopping list and took off to Maceys, my local Associated Foods store to pick up what I needed including my Smithfield pork.

Now I should mention at this point, I didn’t know what cut I was going with before I left for the store. I was going to wing it (because I have never done that before) and let the in-store selection inspire me.

You can see from the photos below I had a nice selection. After scoping out all the offerings in the meat department (pork, not dudes), it was apparent that not all pork is created equal. I was definitely happy to be working with Smithfield Prime Fresh Pork. It has no growth promotants, no added hormones or steroids, is a product of the USA, and is 20% more tender than other leading pork brands.I selected a lovely Smithfield Prime Pork Tenderloin. I knew from past experience, these bad boys are some of the juiciest cuts and are near perfection when done right. Knives-not-needed-tender.

Originally, being summer, creeping towards triple digit heat, I wanted to grill instead of turning on my oven. However, of late I have learned, I don’t always get my way in things. Grilling was out for a few different reasons.

Enter Plan B:Pan seared, high-heat roasted in the oven after being slathered nicely in herbs and spices, then I’d make my pan sauce right in the same roasting pan.

Not being able to grill turned out to be one epically delicious blessing because once my guests and I bit into this Mushroom Tarragon Roasted Pork Tenderloin, transcendence may have occurred.

Even Elizabeth was complimentary and that is hard to come by these days with her. I took it as a total win.

The pork, the mushrooms, the creamy sauce, and the tarragon were such a beautiful marriage on the plate. I was heavy handed with the herb, but have absolutely no regrets about that, it was perfect.

After making this, I was left questioning myself over two things: why haven’t I used tarragon in more things and why am I not eating Smithfield Prime Pork Tenderloin more often. I am pretty sure there is not a easier cut of pork to make perfect

Mushroom Tarragon Roasted Pork Tenderloin

Mushroom Tarragon Roasted Pork Tenderloin ~ Seasoned, seared, and pan roasted pork tenderloin with an herbaceous mushroom tarragon pan sauce.

Ingredients

2-3 lb Smithfield Prime Pork Tenderloin
2 tbsp herbes de Provence
1 tsp salt
1 tsp black pepper
1 tbsp butter
1 tbsp extra virgin olive oil

Tarragon Mushroom Pan Sauce

16 oz sliced cremini mushrooms
1 tbsp extra virgin olive oil/unsalted butter
2 tbsp diced shallot
3 cloves garlic; minced/grated
Salt/pepper to taste
1.5 cups white wine (or chicken broth)
1.25 cups heavy cream
4 sprigs fresh tarragon

Instructions

Pre-heat oven to 400°
Open package and pat the pork dry.
Mix the herbs de Provence, salt, and pepper together and generously coat the tenderloin.
Heat a cast iron or similar oven-proof pan on medium-high heat, add the butter and oil.
Sear the pork on all sides, turning it every 2 minutes or once it is browned nicely.
Place the skillet in the oven and cook for 10-15 minutes, flipping the tenderloin once at the half way mark (about 5-7 minutes in, depending on how thick the tenderloin is). The internal temperature should be 140°, or when sliced, the juices run clear. Once cooked, allow to rest for at least 5 minutes.

Tarragon Mushroom Pan Sauce

Wipe out the cast iron skillet to remove any remaining browned oils and crisped herbs. Leaving some behind is just fine.
Heat the skillet over medium-high heat, add the butter or oil to the pan.
Add the shallots and sauté for 2-3 minutes and add the garlic and mushrooms.
Mix well and continue to sauté for another 5-7 minutes or until the mushrooms have reached a lovely deep golden color.
Add the wine (or chicken broth), and deglaze the pan, pulling up any of the stuck-on bits.
Add the tarragon, stirring it into the ingredients.
Allow the wine to reduce by half; reduce heat to medium low.
Once the wine has reduced by half, slowly add the cream, stirring well to make sure it doesn't curdle.
Increase heat up to medium, and allow the sauce to simmer away, stirring occasionally while it reduces.
Once the sauce has thickened, remove from heat.
Serve over the sliced pork and enjoy.