Roasted Pork Loin with Tarragon Cream | RICARDO

Ingredients

• 1 rack pork loin, (4 bones) about 2 lbs (1 kg)
• 1/2 teaspoon (2.5 ml) juniper berries, ground
• 2 tablespoons (30 ml) butter
• Salt and pepper
• 2 cups (500 ml) chicken broth
• 1/2 cup (125 ml) 35% cream
• 3 sprigs fresh tarragon
• 1 shallot, finely chopped
• 1 teaspoon (5 ml) cornstarch
• 1 teaspoon (5 ml) water
• 2 teaspoons (10 ml) chopped fresh tarragon