pork loin w/ tarragon cream

Now that I have over 100 recipes (!!!) and counting on the blog, I find myself longing for some past recipes, and totally forgetting about others. One of those I've been thinking about for awhile actually the very first recipe posted - the pork loin Dan and I made about a year ago. That's right: April will be the one year anniversary for Bon Chappétit! Anyways, that pork loin was effing delicious, so I decided recently to go back and try another one, and had another great success. These things are so ridiculously easy it's not even funny. Here's what you'll need:

• 2-3 lb pork loin
• 3 large cloves garlic, slivered
• Salt and pepper
• 4 tablespoons butter
• 3 tablespoons shallot, minced
• 1/2 cup chicken broth
• 2 tablespoons Dijon mustard
• 1 cup heavy cream
• 3 tablespoons chopped fresh tarragon
• Olive oil

Preheat the oven to 450 degrees.

With the tip of a sharp knife, cut deep slits all along the pork loin. Insert the garlic slivers and pieces of tarragon (about 1 tablespoon's worth) into the slits. Rub the pork loin all over with a light layer of olive oil, then sprinkle the meat generously with salt and pepper and place in a roasting pan. Toss it in the oven (center rack) for 20 minutes on 450 degrees, then 40 minutes on 350 degrees, or until an instant-read thermometer inserted into the thickest part of the loin reads 135°–140 degrees. Transfer to a cutting board, tent with aluminum foil, and let rest while you make the sauce.

In a sauté pan over low heat, melt the butter. Add the shallots and sauté slowly until soft, about 5 minutes. 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. Stir in  the remaining 2 tablespoons of the tarragon and season with salt and pepper. Taste and adjust the seasoning with more mustard or tarragon. Remove from the heat and keep warm.

To serve, carve the pork roast into single chops and spoon the sauce over top.

Bon chappétit!