Roasted Pork Loin with Tarragon Cream
Roasted Pork Loin with Tarragon Cream
Ingredients
- 1 rack pork loin, (4 bones) about 2 lbs (1 kg)
- 1/2 teaspoon (2.5 ml) juniper berries, ground
- 2 tablespoons (30 ml) butter
- Salt and pepper
- 2 cups (500 ml) chicken broth
- 1/2 cup (125 ml) 35% cream
- 3 sprigs fresh tarragon
- 1 shallot, finely chopped
- 1 teaspoon (5 ml) cornstarch
- 1 teaspoon (5 ml) water
- 2 teaspoons (10 ml) chopped fresh tarragon
Instructions
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- Sprinkle pork loin with juniper berries. Season with salt and pepper. In a large ovenproof skillet, brown meat in butter.
- Roast in the oven for about 45 minutes or until a thermometer inserted in the centre of the meat reads 57 °C (135 °F). Place meat on a serving platter and cover with aluminum foil. Let rest until the thermometer reads 63 °C (145 °F).
Roasted Pork Loin with Tarragon Cream