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