St Andrew's Cafe Tenderloin of Pork

Remove all silver skin and fat from the pork. Keep refrigerated until needed.

Combine shallots,garlic,thyme,tomato paste,Dijon and peppercorns.

Mix well to make a paste. Set aside until needed.

Combine honey and vinegar and set aside until needed.

Heat oil in a nonstick skillet over high heat.

Pat surface of tenderloin dry with a paper towel.

Brown tenderloin on all sides in hot oil. Remove and hold on platter until needed.

Reduce heat under skillet to med high.

Add mustard-tomato mixture to skillet.

Stir constantly, allow this to cook until the tomato is lightly caramelized. It will smell slightly sweet.(30-40 sec)

Add honey-vinegar mixture to skillet and stir well. The honey will begin to foam almost immediately. Carefully slide tenderloin into skillet .

Baste tenderloin with glaze, turning from time to time to coat.

Remove skillet from heat.

Place glazed tenderloin on a rack over a sheet pan or shallow baking dish.

Place in a 375 oven until done.

Internal temp of 150-juices should run clear when pierced with skewer. Approx 20-25 min.

When tenderloin is in the oven, return skillet to heat .

De glaze the mixture with brown stock by bring it to a simmer. Let it reduce slightly.

Dissolve arrowroot in a small amount of cold water.

Add to sauce to thicken.

Bring to a boil and simmer for 5 minutes.