Tag-Archive for » tarragon «
This is a super simple pork recipe that is totally delicious and it is also healthy and low in carb’s too. I served ours with french fries because I knew my son would prefer that, but just serving as is with some vegetables for a lower carb version. I use greek yogurt for the sauce and like to add some garlic liquid seasoning to it for added zing. The combination of the garlic pork with the tarragon sauce is really tasty and I know for us we really enjoy it and it is also a no fuss meal to make for me. If you would like to see more photos of this recipe or read more reviews please click here.
Ingredients
500g Pork tenderloin
3 Garlic cloves, peeled and sliced
Salt and Pepper to season
Paprika
1/2 Cup plain fat-free yogurt
1 Tablespoon Dijon mustard
1 1/2 Teaspoons dried tarragon leaves (I used 2 tablespoons of fresh my preference)
2 Teaspoons extra virgin olive oil
Method
1. Preheat oven to 425 degrees F.
2. Place pork on a baking sheet. Cut 1/2-inch slits in pork and place garlic slices in each slit I do 2 to each slit.
3. Season with salt, pepper and paprika.
4. Bake 22-24 minutes or until just barely pink in the center.
5. When pork is cooked, place on cutting board and let stand 3 minutes before thinly slicing on the diagonal.
6. Just before pork is done, combine remaining ingredients except oil in a small saucepan. Cook 2-3 minutes over medium heat or until just heated through. Do not bring mixture to a boil.
7. Remove from heat, stir in oil. ( I used some of the pan drippings for this instead for added flavour.
All photos taken by me unless otherwise stated.
I bought some thick steak fillets the other night and was going to serve them with a peppered sauce and creamed spinach. I still made the creamed spinach as we have not had it in a while and I knew my hubby would like it as it is a favourite of his. I notic
ed I had some tarragon to use up and new I would not be making anything to use it in over the next few days, so I came with this sauce, to utilize it. The sauce turned out surprisingly well and we both enjoyed it very much instead of cooking onion in the sauce. I sliced 2 onions thinly and fried them separately and placed them on top of the steak.
Ingredients
4 Steak fillets (nice thick cut ones.)
2 Onions, sliced thinly
3 Tablespoons Brandy
1 Teaspoons beef stock granules
3 Teaspoons french creamy mustard
1/2 Teaspoon garlic powder
180ml Double cream
120ml Light cream
2 Teaspoons cornflour
11/4 Teaspoon pepper
1 Tablespoon fresh tarragon, chopped finely (I did a generous tablespoon it was not quite 11/2 but a little over 1.)
2 Teaspoons lemon juice
Method
1. Add sliced onion to a small pan with a little olive oil and cook until onion is soft and browned, can either be kept warm on stove or reheated in a microwave later.
Sauce
1. Add brandy, beef stock and mustard to a pan bring to the boil, whisk to blend mustard.
2. Add garlic and both creams, mix a little water with cornflour, add to sauce stir until mixture boils and thickens, turn down heat.
3. Add pepper, tarragon and juice stir to combine, keep sauce warm on a low heat, on the stove, stirring occasionally to prevent a skin forming over the top.
Steaks
1. Season steaks on both sides with salt and pepper, BBQ, Grill or pan fry until browned and cooked as desired.
I like mine medium rare so when I have thick steaks like these, I sear each side for 2 Min’s and then place in the oven for 15 Min’s at 180 degrees Celsius.
To Serve: Top each steak with some onion, pour sauce over and serve with whatever veg and starch you want. I served mine with creamed spinach.
All photos taken by me unless otherwise stated.
