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Roast Pork Loin with Tarragon Cream
- 1 bone-in pork loin, 34 lb (1.52 kg)
- 3 large cloves garlic, slivered
- Salt and ground pepper
- 4 tablespoons (2 oz/60 g) unsalted butter
- 3 tablespoons minced shallot
- 1/2 cup (4 fl oz/125 ml) chicken broth
- 23 tablespoons Dijon mustard
- 1 cup (8 fl oz/250 ml) heavy (double) cream
- 23 tablespoons chopped fresh tarragon
Directions:View on Epicurious
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