Roast Pork Tenderloin With Mustard-Tarragon Sauce

• 1 cup dry white wine
• 6 garlic cloves, pressed
• 1/4 cup olive oil
• 2 tablespoons coarsely chopped fresh rosemary
• 1 tablespoon coarsely chopped fresh thyme
• 8 whole allspice, crushed
• 2 (12-ounce) pork tenderloins
• 5 tablespoons Dijon mustard, divided
• 3/4 cup heavy cream
• 1/2 cup low-salt chicken broth
• 2 tablespoons chopped fresh tarragon

1. Mix wine, garlic, oil, rosemary, thyme, and allspice in large resealable plastic bag. Add pork and turn to coat. Marinate at least 30 minutes and up to 1 hour, turning bag occasionally.
2. Preheat oven to 375u0b0F. Remove pork from marinade and place on rack on rimmed baking sheet; discard marinade. Spread 3 tablespoons mustard all over pork. Roast until thermometer inserted into thickest part of pork registers 145u0b0F, about 25 minutes. Transfer pork to platter and let stand 10 minutes.
3. Meanwhile, boil cream, broth, tarragon, and remaining 2 tablespoons mustard in heavy medium saucepan until reduced to 1 cup, whisking occasionally, about 10 minutes. Season sauce to taste with pepper.
4. Slice pork crosswise into rounds and serve with sauce.

white wine, garlic, olive oil, fresh rosemary, thyme, allspice, pork tenderloins, mustard, heavy cream, lowsalt chicken broth, tarragon

Taken from www.epicurious.com/recipes/food/views/roast-pork-tenderloin-with-mustard-tarragon-sauce-240141 (may not work)