Pork Tenderloin with Honey-Mustard Sauce

By suepeasley

Ingredients

• I pork tenderloin (1 lb)
• 3/4 tsp kosher salt, divided
• 1 tsp. freshly ground pepper, divided
• 2 TBSP.safflower or grape seed oil, plus extra for pan
• 1 large shallot, chopped
• 1 clove garlic, minced
• 1/4 cup each dry white wine, honey and Dijon mustard
• 1 TBSP red wine vinegar
• 1 1/2 tsp. chopped fresh thyme leaves
• 2 tsp. butter, softened

Preparation

Step 1

1. Preheat oven to 400. Season pork with ½ tsp salt and pepper. Brown in oil over medium heat for 8 minutes turning every 2 minutes.

2. Transfer pork to lightly oiled rimmed baking sheet. Bake 30 minutes or until thermometer reaches 160. Transfer meat to cutting board let stand for 10 minutes before slicing.

3. Cook shallot in oil in the same skillet as you cooked the pork for 3 minutes. Add garlic, salt and pepper. Add wine and simmer for 1-2 minutes. Whisk in honey, mustard, vinegar and thyme, simmer a few minutes or until mixture thickens.

4. Remove from heat stir in butter until melted and smooth. Top pork slices with sauce and serve immediately.