Pork Tenderloin with Honey-Mustard Sauce

ingredients

8 servings
 
Pork
Vegetable oil cooking sprayvegetable cooking spray1
2 (1-pound) pork tenderloinspork tenderloin2
1 teaspoon kosher salt kosher salt1
1 teaspoon freshly ground black pepperfreshly ground black pepper1
2 tablespoons safflower or grapeseed oilsafflower oil2
Sauce
2 tablespoons safflower or grapeseed oilsafflower oil2
3 garlic cloves, mincedgarlic3
2 large shallots, choppedshallots2
½ teaspoons kosher salt kosher salt½
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
½ cup dry white wine, such as Pinot Grigiodry white wine½
½ cup honeyhoney½
½ cup Dijon mustarddijon mustard½
2 tablespoons red wine vinegarred wine vinegar2
1 tablespoon chopped fresh thyme leaves fresh thyme1
1 tablespoon unsalted butter, at room temperatureunsalted butter1

instructions

 
Pork
Position an oven rack in the center of the oven and preheat the oven to 400ºF. Spray a heavy baking sheet with vegetable oil cooking spray.

Season the pork with the salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160ºF, about 30 minutes. Allow the meat to rest for 10 minutes on a cutting board before slicing 1/4- to 1/2-inch-thick slices.
Sauce
In the same skillet used for browning the pork, heat the oil over medium-high heat. Add the shallots, salt, and pepper. Cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Pour in the wine and use a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. Simmer for 1 minute. Whisk in the honey, mustard, vinegar, and thyme. Simmer until thickened, 2 minutes. Remove from the heat and stir in the butter until melted and smooth.

Top the pork slices with the honey mustard sauce and serve.

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