Tarragon Orange Pork Loin Steaks recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork loin

Pork loin steaks are pan fried in a flash, then served with an easy orange and white wine sauce, flavoured with a hint of tarragon.

23 people made this

IngredientsServes: 4

  • 2 teaspoons olive oil
  • 4 (150g) boneless pork loin steaks
  • salt and pepper to taste
  • 2 tablespoons dry white wine
  • 125ml orange juice
  • 1/2 teaspoon dried tarragon
  • 1 tablespoon cornflour
  • 2 tablespoons water

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. Heat olive oil in a large frying pan over medium-high heat. Season pork chops with salt and pepper, and cook in the hot oil until lightly browned on both sides, about 4 minutes per side. Add the wine, orange juice and tarragon, and bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, 10 to 15 minutes, until the pork is no longer pink in the centre. Remove the pork chops from the frying pan, set aside, and keep warm.
  2. Dissolve the cornflour in the water, and stir into the simmering liquid until the sauce thickens, about 45 seconds. Pour sauce over the pork chops to serve.

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Reviews & ratingsAverage global rating:(25)

Reviews in English (15)


We thought these were really good. For a more intense orange flavor, I did take 2c of orange juice & a pat of butter, and reduced it down to 1/2c. I then added the 2T chardonnay to my OJ reduction and continued the recipe as written, though with my already-thick reduction sauce, I did not have to add the cornstarch/water step. Served with green beans, and steamed brown basmati rice with a bit of butter, chardonnay, and drizzled with a some of the orange sauce. Thanks for the great recipe, HAC3!-24 Oct 2007


I used bone in pork chops and it turned out fine. I did the orange reduction versus the cornstarh thickening method and it was delicious! It took a little extra time, but well worth it IMO.-29 Jul 2008

by Elizabeth

This very simple recipe is lovely. I read other review and agree that more orange juice is key (a added a cup) and I used fresh tarragon (about 2 teaspoons.) As the sauce was thickening, a dash of cayenne pepper, a teaspoon of orange zest and a 1/2 tsp of sugar really enhanced the favor. It was a hit -- thanks!-12 Feb 2009

Pork Steaks in Mustard Sauce

Pork loin steaks or chops are ideal for this recipe, and these tend to be very affordable when compared to some other types of meat. This pork steaks in mustard sauce recipe is perfect for a weeknight dinner and you’ll find them to be popular with the whole family.

Pork is juicy and tasty, and it is also quite versatile, making an appearance in everything from spicy recipes to mild ones or even fruity ones. Pork goes nicely with apple. The following pork steaks in mustard sauce recipe features a mustard sauce though, proving that pork also works with piquant flavors.

Choose Your Cream and Mustard Types

Choose from regular sour cream or crème fraîche or the reduced fat type to make this, depending on what you have and what you prefer. Dijon mustard is the best type but again you can use another kind of mustard if that is what you have.

If you are using a really strong one you might want to use a bit less else the strong mustard flavor might overpower the rest of the ingredients and throw the flavor balance out of kilter.

Pork Steaks in Mustard Sauce: The Best Way to Cook Pork

Like most meats, there are various ways to cook pork. You can grill or broil it, roast or fry it, or you can cook it in a pan on the stove, like in the following recipe.

Pork is lean so it can dry out. This is why you should make sure you don’t overcook it, and also why braising it in a sauce is a good idea, because it helps keep the meat juicy. Enjoy this pork steaks in mustard sauce recipe soon!

Pork recipes

Pork is one of the most widely used meats in Italian cooking, although Italian consumers remain far more likely to buy cured meats (such as salami and prosciutto) than fresh. Preparations of cooked pork vary from region to region, with it popular in Calabria to grill chops flavoured with pepper and fennel (braciole di maiale) or roasted and stuffed with salt, herbs and garlic to make porchetta in central Italy. This collection of pork recipes contains a variety of different cuts and preparations, from ham and pancetta to pork ribs and suckling pig recipes.

Roberto Petza uses suckling pig in his pork terrine recipe, serving the neat cubes of meat with tangy orange compote and edible flowers in a beautifully presented starter dish. Emanuele Scarello uses pork mince in his ragù recipe, while Giorgio and Gian Pietro Damini serve succulent sous vide pork ribs with marinated asparagus and a stunning mustard crumb.

  • 2 pork tenderloins (about 1 to 1 1/2 pounds total)
  • 3 tablespoons butter (divided)
  • 1 medium shallot (finely chopped)
  • 8 ounces mushrooms (sliced)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons white wine or apple juice
  • 1 cup heavy cream
  • 2 tablespoons Dijon mustard or good quality gourmet mustard
  • 1 to 2 tablespoons fresh rosemary

Trim the pork of excess fat and remove the silver skin. Cut into 3/4-inch slices and set aside.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shallot and mushrooms and cook, stirring, until mushrooms are tender. Remove the mushrooms to a plate and set aside. Add the remaining tablespoon of butter to the skillet along with the olive oil.

Cook the pork medallions for about 10 minutes, turning to brown both sides, or until cooked through. Sprinkle with salt and pepper and remove to a warm plate keep warm.

Add wine or apple juice to the skillet. Stir in the cream and mustard bring to a boil. Boil, stirring, for about 2 minutes. Add the mushrooms to the cream mixture and cook for 1 minute longer.

Arrange pork medallions on a serving platter and spoon mushroom sauce over all. Sprinkle with rosemary leaves, if desired.

Serve with noodles, rice, or potatoes along with a tossed salad or steamed vegetables.


Step 1

Season pork chops generously on one side with salt and pepper. Turn and season other side generously, then sprinkle evenly with ½ tsp. sugar.

Step 2

Heat 2 Tbsp. oil in a large skillet over medium-high. Carefully add chops sugared side down and cook, gently shaking skillet occasionally but not disturbing pork, until underside is caramelized and chops are deeply browned all over, about 5 minutes. Turn chops and reduce heat to low. Cook just until second side is opaque, about 1 minute. Remove skillet from heat and let chops rest 10 minutes in skillet (the cooking will carry over and finish the chops while they rest).

Step 3

Meanwhile, whisk lemon zest and juice, garlic, mustard, oregano, cumin, and remaining ½ tsp. sugar in a medium bowl. Slowly whisk in remaining ¼ cup oil until emulsified. Fold in cilantro and season with salt and lots of pepper.

Step 4

Spoon half of dressing onto a platter. Transfer chops to platter, then whisk any juices that have accumulated in skillet into remaining dressing. Spoon dressing over top of pork. Swipe pork through dressing as you eat.

How would you rate Juicy Pan-Seared Pork Chops with Citrus Dressing?

This recipe is so simple and delicious! I didn't have cumin on hand, so I substituted chili powder. Served with smashed potatoes and a salad. Will be keeping this one handy for nights when I don't have a lot of time to prep.

This was phenomenal! An easy weeknight meal that tastes like a high-end restaurant offering. I used boneless loin chops because that’s what we had, and they worked great. Served with pan-fried Yukon gold potatoes to soak up all the delicious sauce. The hints of cumin, oregano, citrus, mustard and cilantro in the sauce made for an intriguing interplay of flavors, and when you add the pan juices, it takes the sauce way over the top. Destined to be on repeat!

This is absolutely the best recipe for pork chops that I've ever found! Like many people mentioned, I would chronically over-cook my pork chops and could never get them right, but this recipe comes out perfectly every single time. I make it at least twice a month! For the sauce, I've even substituted dill for the Cilantro and it worked great!

Only complaint was not enough sauce to dip bread! Moist and delicious!

I made this with boneless pork chops (which I don’t even really like, but my mom bought them) and I couldn’t believe how delicious they turned out!! This might have changed my mind about pork chops. We had some of the sauce left over and used it as salad dressing and it was so delicious, I would make the sauce again just to have on hand for salad or meat!

Everyone has THAT FOOD that their parents constantly made when you were growing up my food was pork chops. I avoid them at all costs but my husband and I got a few chops from our butcher's box. He says "find a recipe from Bon Appetit and I'll make them". Begrudgingly, I searched and this recipe popped up in my Google search. My nose crunched up. My husband says, "Oh look, the recipe was developed by Claire Saffitz". I instantly perked up. "Claire?! What's she doing making pork chops? Oh alright, I guess we can try it." (Claire is a sensational inspiration to an amateur baker like myself). My husband makes the pork chops with its accompanied sauce. He plates up the chops and we sit down to eat. I take my first bite with a glug of sauce and experience euforia. Never in my life I thought that this piece of meat could be flavorful and glorious as this. The meat was tender and juicy, the tangy emulsified sauce perfectly balanced the briny-tasting pork chop. It was utter perfection. Thank you to Bon Appetit and Claire Saffitz for resurrecting my love for porkchops. 15/10 recommend. Will make again. and again.

Oh man, these were SO delicious! I used parsley instead of cilantro, which I didn’t have, and I loved it.

As an historic porkchop dryer-outer (so much so that I haven't made a chop in. years.) my family was blown away by how tender, juicy, and in-your-face flavorful these chops were. Thank you, Bon Appetit, for helping me turn out another winner! Adding to our lineup of go-to's!

This has become a family favorite, I served these pork chops with a black bean salad and steakhouse garlic mashed potatoes. Quick, simple and delicious!

Perfect chops! I had 1inch thick chops so had to cook a few minutes longer and didn't have any cilantro on hand so I subbed in flat leaf parsley. I liked the parsley and when I make this again will use it. This recipe gave me a restaurant quality dinner and was so easy to make!

What a great recipe! I've made pork chops so many times with so-so luck. I've just tried this one and it is the BEST! I happened to have 1 inch pork loin chops in the fridge . I increased the cooking time by 2 mins on each side. Man, what a treat!!

I was looking for a recipe that would make the pork chops juicy. This was a great recipe and my husband and I loved them. They were moist and very tasty. I did not have cilantro so I used parsley instead and it worked.

Bon Appetit I love you guys! I made these pork chops with BA’s best risotto and a simple salad. oh boy I was blown away. The dressing makes the pork chops so flavorful and zesty which I love. Thank you guys for all the amazing recipes :)

I will admit I am not a huge fan of pork chops. I find that most times they are very dry and flavorless. With that said, I read the raving reviews and decided to try these. They were delicious. I changed nothing about the recipe (very unusual for me) but they really were outstanding. I will be making these again and again.

This was absolutely delicious! I followed the recipe except for adding a bit of orange zest and juice to the dressing in addition to the lemon because, why not! I served it with baked sweet potatoes and pino noir.

How to meat perfection

The secret to preparing any delicious meal is simply to use the finest ingredients possible. This golden rule is far more important than using the fanciest recipes. However, even the best meat can be spoiled if cooked incorrectly.

These guides have been prepared by our in-house Chefs and our Head Butcher, using all their years of experience, to help you get the most from your meat. Use these guides to choose the right method for each cut of meat.

Then just follow the simple step-by-step instructions for outstanding results.

The Roasting Pan

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Tarragon Marlin Steaks with Vermouth

Mix vermouth and bitters in shallow nonmetal dish. Add 2 sprigs tarragon. Add fish, turning to coat with marinade. Top fish with remaining 2 sprigs tarragon. Cover and let stand, turning once, at least 15 minutes but no longer than 30 minutes. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Drain fish discard marinade but not the tarragon sprigs. Place all 4 tarragon sprigs directly on hot coals. Immediate cover and grill fish 4 inches from medium heat 10 to 15 minutes, turn-ing once, until fish flakes easily with fork. Remove fish to platter. Sprinkle with chopped tarragon.
1 Serving: Calories 160 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 65mg Sodium 60mg Carbohydrate 0g (Dietary Fiber 0g) Protein 22g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

This Tarragon Marlin Steaks with Vermouth recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.


Hi Heather – the coconut milk would be fine, but I’ve never made slow cooker pork chops before – I usually just cook on stove. I would double the sauce for the slow cooker. The sauce would be delicious with whatever meat you add in the slow cooker!

Thanks for the recipe! This type of cooking is also popular in my country, we call it “ginataan” meaning it’s been cooked in coconut milk. It’s really creamy and delicious.

Well the idiots in control in Tennessee banned wild hog hunting a few years ago so we travel down to a place just North of you in Cedar Key. Last time Trevor bagged 3 of them. Finishing up some of the last of that next weekend and I’m disappointed we didn’t have any processed into chops this time.

Pffft – I’m not attracted to Dr BBQ at all (ha ha) but he is one bad ass pitmaster!

I made this recipe last night and it was very good. A definite keeper!

I have made a dish in the past which was similar. Instead of pork you make the vegetables and coconut milk mixture and then throw raw peeled shrimp in and allow them to poach in the coconut milk for a few minutes. An interesting variation.

Thanks for sharing this recipe!

usually, thailand cuisine spicy taste right?

I love this recipe. Tonight i will prepare it. Thank you steamykitchen

I love this recipe. Tonight i will prepare it.Thank you steamykitchen

The ginger coconut sauce is great! It makes the pork chops much more delicious!

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