Pork Tenderloins with Mustard Sauce
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
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.