Pork Tenderloin with Honey-Mustard Sauce
Pork Tenderloin with Honey-Mustard Sauce
Adapted from Feel Good Food
Ingredients:
For the pork:
- 1 (1-pound) pork tenderloin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoons grapeseed oil
For the sauce:
- 1 tablespoons grapeseed oil
- 2 garlic cloves, minced
- 1 large shallots, chopped
- 1/4 teaspoons kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup dry white wine, such as Pinot Grigio
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1 tablespoons red wine vinegar
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons unsalted butter, at room temperature
Position an oven rack in the center of the oven and preheat the oven to 400F.
Season the pork with the 1/2 teaspoon Kosher salt and 1/4 teaspoon freshly ground black 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 rack of a roasting pan and roast until a meat thermometer inserted into the thickest part of the meat registers 140 degrees F, about 20 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, Kosher salt, and freshly ground black 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.
Tools Used:
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Ingredients
- 1 (1-pound) pork tenderloin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoons grapeseed oil
- 1 tablespoons grapeseed oil
- 2 garlic cloves, minced
- 1 large shallots, chopped
- 1/4 teaspoons kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup dry white wine, such as Pinot Grigio
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1 tablespoons red wine vinegar
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons unsalted butter, at room temperature
Instructions
- Position an oven rack in the center of the oven and preheat the oven to 400F.
- Season the pork with the 1/2 teaspoon Kosher salt and 1/4 teaspoon freshly ground black 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 rack of a roasting pan and roast until a meat thermometer inserted into the thickest part of the meat registers 140 degrees F, about 20 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, Kosher salt, and freshly ground black 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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