- 8
Ingredients
- ingredients
- 8 8 8 servings
- Pork
- Vegetable oil cooking spray
- 2 2 2 (1-pound) pork tenderloinspork tenderloin
- 1 1 1 teaspoon kosher salt kosher salt
- 1 1 1 teaspoon freshly ground black pepper
- 2 2 2 tablespoons safflower or grapeseed oil
- Sauce
- 2 2 2 tablespoons safflower or grape seed oil
- 3 3 3 garlic cloves, minced
- 2 2 2 large shallots, chopped
- 1/2 1/2 1/2 teaspoons kosher salt
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 1/2 1/2 1/2 cup dry white wine, such as Pinot Grigio
- 1/2 1/2 1/2 cup honeyhoney
- 1/2 1/2 1/2 cup Dijon mustard
- 2 2 2 tablespoons red wine vinegarred wine vinegar
- 1 1 1 tablespoon chopped fresh thyme leaves fresh thyme
- 1 1 1 tablespoon unsalted butter, at room temperature
- instructions
- Pork
- to 400ºF. oven rack in the center of the oven and preheat the oven to 400ºF. Spray a heavy baking sheet with vegetable oil cooking spray.
- Sauce
- Top the pork slices with the honey mustard sauce and serve.
Preparation
Step 1
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.
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.
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