Pork Tenderloins with Mustard Sauce

Ingredients

½ Cup Finely Chopped Yellow Onion

⅓ Cup Dry White Wine

¼ Cup Unsalted Butter

¼ Cup Dijon Mustard

3 Tablespoons White Balsamic Vinegar

2 Tablespoons Lemon Juice

1 Tablespoon Whole Grain Mustard

1 Tablespoon Turbinado Sugar

1 Teaspoon Lemon Zest

1 Teaspoon Kosher Salt

1 Teaspoon Dried Tarragon, Divided

2 (1 Pound) Pork Tenderloins

2 Tablespoons Olive Oil

1 Teaspoon Ground Black Pepper

1 Cup Heavy Cream

2 Cups Chicken Broth

Directions

Step 1 Heat Crock Pot to High ½ Hour before cooking meat.

Step 2 Combine onion, wine, butter, Dijon mustard, vinegar, lemon juice, whole grain mustard, turbinado sugar, lemon zest, salt, and 1/2 teaspoon tarragon in a medium microwave-safe bowl. Place in microwave and cook on high power until butter melts and sugar dissolves, stirring halfway through, about 1 minute. (This yields 1 1/2 cups sauce).

Step 3 Place tenderloins in a resealable bag with 3/4 cup of the mustard mixture and massage contents of bag to ensure meat is coated evenly in sauce, spacing tenderloins in a single layer in the bag. Seal bag by squeezing out the air. Marinate in refrigerator for 4 hours.

Step 4 Remove meat from refrigerator and transfer to the crock pot. Pour 2 cups of chicken broth over meat. Cook on high in slow cooker for 6 hours.

Step 5 Remove meat from cooker and transfer meat to a plate and pat dry with a paper towel. Rub with olive oil and sprinkle with pepper.

Step 6 Heat a large nonstick skillet over medium-high heat. Sear tenderloins in skillet until deeply browned on all sides, 3 to 4 minutes on each side. Transfer to a cutting board to rest for 5 minutes. Wipe skillet clean with a paper towel if any drippings are too dark.

Step 7 Reduce heat to medium. Add remaining 3/4 cup mustard sauce to skillet and allow to come to a simmer, reducing until slightly thickened, 1 to 2 minutes. Add cream and remaining 1/2 teaspoon tarragon to skillet, and cook, stirring occasionally, until sauce has thickened enough to coat the back of a spatula, about 1 minute. Slice tenderloins and serve with sauce. Serve with garlic mashed potatoes, crusty baguette, and pear salad.