Roasted Pork Tenderloin with Honey-Mustard Sauce
A quick and easy spin on a classic recipe!
- 3 pounds pork tenderloin, whole
- 1½ teaspoons salt
- ¾ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 2 tablespoons shallots, minced
- 1 tablespoon tomato paste
- 2 tablespoon whole-grain mustard
- 2 tablespoons honey
- 2½ tablespoons red wine vinegar
- 1½ teaspoons thyme, chopped
- ½ teaspoon salt
- 1 teaspoon black peppercorns, crushed
- 1 1/3 cups vegetable or chicken broth
- Preheat the oven to 425°F. Place a rack in a roasting pan, spray with nonstick spray, and place in oven. Remove any excess fat or silver skin from the tenderloin. Season the tenderloin with salt and pepper.
- Heat the vegetable oil in a large sauté pan over medium-high heat. Sear the tenderloin until it is golden brown on all sides, approximately 5 minutes.
- Remove the tenderloin and place it on the rack in the roasting pan. Roast to the desired doneness. (Pork is safely cooked when it reaches an internal temperature of 160°F.) This will take approximately 15-20 minutes. While the tenderloin is roasting, return the sauté pan to medium heat. Add the garlic and shallots; cook until fragrant, about 1 minute. Add the tomato paste and cook until slightly browned. Add the mustard, honey, vinegar, thyme, salt, pepper and chicken broth. Bring to a boil, then simmer until the mixture reduces to a sauce consistency, about 10 minutes. Keep warm.
- Remove the tenderloin from the oven and let stand 5-10 minutes before slicing. Carefully skim and discard the fat from the pan juices. Pour the degreased pan juices into the sauce. Bring the sauce to a boil, reduce the heat, and simmer until it is slightly reduced.
- Slice the roast and serve with the warm honey-mustard sauce.