Ingredients Jump to Instructions ↓

  1. 1 pound 10 oz of pork tenderloin

  2. 1 tsp shallot s,minced fine

  3. 1/2 tsp garlic , minced fine

  4. 1/2 tsp fresh thyme leaves

  5. 2 tbs tomato paste

  6. 4 tsp Dijon mustard

  7. 1 tsp crushed black peppercorn s

  8. 2 1/2 tbs honey

  9. 2 1/2 tbs red wine vinegar

  10. 4 tsp vegetable oil

  11. 3 cups beef stock

  12. 1 1/2 tbs arrowroot

  13. Water as needed

Instructions Jump to Ingredients ↑

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

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

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

  4. Combine honey and vinegar and set aside until needed.

  5. Heat oil in a nonstick skillet over high heat.

  6. Pat surface of tenderloin dry with a paper towel.

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

  8. Reduce heat under skillet to med high.

  9. Add mustard-tomato mixture to skillet.

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

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

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

  13. Remove skillet from heat.

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

  15. Place in a 375 oven until done.

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

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

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

  19. Dissolve arrowroot in a small amount of cold water.

  20. Add to sauce to thicken.

  21. Bring to a boil and simmer for 5 minutes.


Send feedback