The subtle, mildly licorice essence of French tarragon melds with garlic, pepper and olive oil to infuse this pork tenderloin with a rich, sophisticated flavor. Cooking carrots and potatoes in the same pan makes this an especially pleasing meal.
INGREDIENTS (for 6 servings):
- 2 pounds pork tenderloin
- 1/4 cup minced garlic
- 2 tablespoons ground black pepper
- 1 tablespoon dried tarragon
- 2 tablespoons olive oil
- 3 cups chopped carrots
- 3 potatoes, cubed
- 1/2 cup soy sauce
- 1 1/2 cups water
- 1 tablespoon cornstarch
Preheat oven to 350 degrees F (175 degrees C).
Place the pork tenderloin in a 10x15 inch roasting pan. In a separate small bowl, combine the garlic, ground black pepper, tarragon and olive oil. Mix this well and spread over the pork. Then place the carrots and potatoes around the meat. Combine the soy sauce and 1 cup water in a separate small bowl and pour over the vegetables around the roast. Cover all tightly with foil.
Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hours, or until the internal pork temperature reaches 160 degrees F (70 degrees C).
Transfer the roast and vegetables to a serving platter and pour the liquid from the roasting pan into a small saucepan over medium heat. In a separate small bowl, dissolve the cornstarch in the remaining 1/2 cup water and add to the liquid in the pan. Stir well and allow sauce to thicken.