- 1 2 ½ pound boneless pork loin roast
- 3 cloves garlic, minced.
- 4 tablespoons tarragon, chopped
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 2 tablespoons olive oil
For the sauce:
- Drippings from pork roast
- 4-5 shallots, chopped
- 2 cloves garlic, minced
- ½ cup white wine
- ½ cup chicken stock
- 4 tablespoons sour cream or heavy cream
- Salt and freshly ground pepper
- 2 tablespoons tarragon, chopped
- Combine garlic, tarragon and olive oil in a small bowl and stir to combine. With your hands, rub the olive oil mixture all over the roast. Place in a plastic bag and marinate 4 hours to overnight.
- Preheat the oven to 400 degrees Fahrenheit. Allow to the roast to come to room temperature. Remove most of the marinade and pat dry. Season with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the roast to the pan and brown on all sides. Place the roast fat side up in the oven and cook about 30-40 minutes, until a thermometer shows the internal temperature is 135 degrees. Remove from the oven and transfer the roast to a carving board to rest for 15 minutes. Slice thinly before serving.
- Shallot and tarragon cream sauce:
- Using the same pan the pork was cooked in; drain any excess fat so there is about 1 tablespoon remaining. Saute the shallots on medium heat until they are soft. Stir in the garlic. Add wine, stock and any juices that released from the pork while it was resting. Allow the sauce to simmer uncovered until it is reduced by half. Reduce the heat and add cream. Allow to cook for 2-3 minutes more. Add tarragon and season to taste with salt and pepper. Spoon sauce over pork slices and serve at the table.