Wednesday, December 4, 2013

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.

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