Roast Pork Loin with Tarragon, Mustard and Cream

Pork is inherently sweet, a characteristic intensified by roasting. Cream is faintly sweet, also. An off-dry white wine is the ideal partner for this combination, particularly if the wine has a nice counterbalance of acidity, which matches the tartness of the mustard and carries just a hint of herbal flavor to echo the tarragon. Accompany the pork loin with sauteed apples and fried or roasted potatoes. Dependable: off-dry American Riesling. Daring: medium-bodied Merlot.
Average Customer Rating:
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Customer Reviews for Roast Pork Loin with Tarragon, Mustard and Cream
Review 1 for Roast Pork Loin with Tarragon, Mustard and Cream
5 out of 5
5 out of 5
NYNicole
,Florida
,NY
March 29, 2014
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:A few times a month
Would You Recommend? Yes
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Mouthwatering and simple
March 29, 2014
I actually used a boneless pork loin for this because of availability. Have made it twice in one month and cheers all around. Had to use yellow onion second time around - shallot is definitely best. Don't be shy with the dijon mustard - it's needed to add a good zing. Made this with leek and pancetta risotto as a side. Really good match!!
Pros: Quick, Easy, Adaptable, Impressive, Will Make Again