This recipe offers a delightful twist on pork tenderloin, featuring a flavorful herb crust and a creamy mustard sauce.
Preheat your oven to 375°F (190°C).
Preheating the oven ensures even cooking from the start.
In a mixing bowl, combine the parsley, tarragon, minced garlic, and olive oil to form a paste.
Chop the herbs finely for a more cohesive paste.
Rub the herb mixture evenly over the pork tenderloin.
Ensure the pork is dry before applying the herb mixture for better adhesion.
Heat a skillet over medium-high heat and sear the pork on all sides until browned.
Searing locks in the juices and adds a flavorful crust.
Transfer the pork to a roasting pan and bake in the preheated oven until the internal temperature reaches 145°F (63°C), about 20 minutes.
Use a meat thermometer to avoid overcooking.
While the pork is baking, whisk together the creme fraiche, Dijon mustard, and white wine in a saucepan over low heat until smooth and heated through.
Do not let the sauce boil to maintain its creamy texture.
Once the pork is done, let it rest for 5 minutes before slicing.
Resting allows the juices to redistribute, making the meat more tender.
Slice the pork into medallions and serve with the creamy mustard sauce drizzled on top.
Garnish with additional fresh herbs for a vibrant presentation.