Seared Pork Tenderloin With Dijon Honey Sauce

• 1 12 lbs pork tenderloin
• 1 tablespoon honey
• 1 12 tablespoons Dijon mustard
• 1 teaspoon extra virgin olive oil
• 1 teaspoon salt
• 1 lime, zest of
• 1 teaspoon pink pepper, crushed

1. Cut the tenderloin in 1 inch thick medallions.
2. In a bowl, mix the honey, mustard, and oil.
3. Reserve.
4. Heat up a cast iron skillet on high heat until it starts smoking.
5. Put medallions in skillet and sear for about one or two minutes, until a white line can be seen at the bottom of each medallion.
6. Flip the medallions and sear them for another one or two minutes.
7. Turn the medallions on their sides and sear them for one to two minutes.
8. Continue turning the medallion until all sides have been seared and until the desired doneness has been reached, careful not to burn or char the meat.
9. Remove the medallions from the skillet and put them in the bowl with the mustard and honey.
10. Season with the lime salt and pink peppercorn.
11. Toss the medallions to coat them with the sauce.
12. Serve.

pork tenderloin, honey, mustard, extra virgin olive oil, salt, lime, pink pepper

Taken from www.food.com/recipe/seared-pork-tenderloin-with-dijon-honey-sauce-520780 (may not work)