Pork Tenderloin With Honey-Mustard Sauce

• 1-lb pork tenderloin
• 3/4 tsp kosher salt, divided
• 5/8 tsp freshly ground pepper, divided
• 2 tbl safflower or grape-seed oil, plus more for pan
• 1 large shallot, chopped
• 1 clove garlic, minced
• 1/4 cup dry white wine
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1 tbl red wine vinegar
• 1 1/2 tsp chopped fresh thyme leaves
• 2 tsp butter, softened

1. 1. Season pork with 1/2 tsp salt & 1/2 tsp pepper.
2. 2. BBQ pork or cook in oven as below.
3. 3. Preheat oven to 400 degrees. Brown pork on all sides in hot oil in a large skillet over medium-high heat for 8 minutes, turning every 2 minutes. Transfer pork to a lightly oiled rimmed baking sheet.
4. 4. Bake 30 minutes or until meat thermometer inserted into the thickest part of the meat registers 160 degrees. Transfer meat to a cutting board; let stand 10 minutes before slicing into 1/4 to 1/2 inch thick slices.
5. 5. Meanwhile, cook shallot in 1 tbl oil in skillet used for browning pork over medium-high heat, 3 minutes or until soft.
6. 6. Add garlic, 1/4 tsp salt & 1/8 tsp pepper; cook 30 seconds.
7. 7. Add wine & simmer 1 minute.
8. 8. Whisk in honey, mustard, vinegar & thyme; simmer 2 minutes or until mixture thickens.
9. 9. Remove from heat; stir in butter until melted & smooth.
10. 10. Top pork slices with sauce.

pork tenderloin, kosher salt, ground pepper, safflower, shallot, clove garlic, white wine, honey, dijon mustard, red wine vinegar, thyme, butter

Taken from www.epicurious.com/recipes/member/views/pork-tenderloin-with-honey-mustard-sauce-52871971 (may not work)