• Ingredients: 37
  • Serves: 6

Roast pork loin with tarragon cream with bone-in pork loin, 3–4 lb, large cloves garlic, slivered, salt and ground pepper, unsalted butter, minced shallot, chicken broth, dijon mustard, heavy cream, chopped fresh tarragon.




  • Ingredient info: Look for tamari at supermarkets and natural foods stores. Sriracha can be found in the asian foods section of supermarkets and at asian markets.

For the topping:

Celery salad

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 With the tip of a sharp knife, cut slits 3/4 inch (2 cm) deep all over the pork loin. Insert the garlic slivers into the slits.

    For this step you will need

  2. Step 2 Roast until an instant-read thermometer inserted into the thickest part of the loin away from the bone registers 135°–140°F (57°–60°C) for medium, about 55 minutes.
  3. Step 3 In a sauté pan over low heat, melt the butter. Add the shallot and sauté slowly until soft, about 5 minutes.

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  4. Step 4 Add the broth and let cook until almost totally evaporated, about 5 minutes. Whisk in 2 tablespoons of the mustard and the cream and simmer until the sauce is slightly thickened, about 5 minutes.

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  5. Step 5 Stir in 2 tablespoons of the tarragon and season with salt and pepper. Taste and adjust the seasoning with more mustard or tarragon.

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  6. Step 6 To serve, carve the pork roast into single chops with the bone and arrange on a warmed platter or individual plates.

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Enriching sauces

  1. Step 7 Enriching, or finishing, a sauce with cream adds a bit more fat, but it gives the sauce a luscious, velvety quality.

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  2. Step 8 Always use heavy (double) cream for this step. Its high fat content keeps it from curdling at high temperatures.

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Nutrition information

Calories 829 Carbohydrates 5 g (2%)
Fat 61 g (94%) Protein 62 g (124%)
Saturated Fat 27 g (137%) Sodium 367 mg (15%)
Polyunsaturated Fat 5 g Fiber 1 g (3%)
Monounsaturated Fat 24 g Cholesterol 266 mg (89%)