pork tenderloin with honey mustard sauce...1 hour

 

the goods:

 

1 pork tenderloin

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons vegetable oil

1 large shallot, chopped

1 garlic clove, minced

1/4 cup dry white wine

1/4 cup honey

1/4 cup Dijon mustard

1 tablespoon red wine vinegar

1 and 1/2 teaspoons fresh thyme leaves

2 teaspoons unsalted butter, softened

Preheat oven to 400 degrees. Season pork with salt and pepper. Brown pork on all sides in hot oil in a large skillet over medium-high for 8 minutes, turning every 2 minutes. Transfer pork to a lightly oiled rimmed baking sheet. Bake 30 minutes. Transfer meat to a cutting board; let stand 10 minutes before slicing into 1/4-inch thick slices.
Cook shallot in 1 tablespoon oil in same skillet used for browning the pork, over medium-high heat, 3 minutes or until soft. Add garlic, salt and pepper; cook 30 seconds. Add wine and simmer 1 minute. Whisk in honey, mustard, vinegar, and thyme; simmer 2 minutes or until mixture thickens. Remove from heat; stir in butter until melted and smooth. Top pork slices with sauce.