Ingredients
Pork
Vegetable oil cooking spray
2 (1-pound) pork tenderloins
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons safflower or grapeseed oil
|
Sauce
2 tablespoons safflower or grapeseed oil
3 garlic cloves, minced
2 large shallots, chopped
½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
½ cup dry white wine, such as Pinot Grigio
½ cup honey
½ cup Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon chopped fresh thyme leaves
1 tablespoon unsalted butter, at room temperature
|
instructions
Pork
Position an oven rack in the center of the oven and preheat the oven to 400ºF. Spray a heavy baking sheet with vegetable oil cooking spray.
Season the pork with the salt and 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 prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160ºF, about 30 minutes. Allow the meat to rest for 10 minutes on a cutting board before slicing 1/4- to 1/2-inch-thick slices. |
Sauce
In the same skillet used for browning the pork, heat the oil over medium-high heat. Add the shallots, salt, and 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. |
No comments:
Post a Comment