GIADA'S PORK TENDERLOIN WITH HONEY-MUSTARD SAUCE

GIADA'S PORK TENDERLOIN WITH HONEY-MUSTARD SAUCE image

Yield 8 people

Number Of Ingredients 18

For the 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
For the sauce:
2 tablespoons safflower or grapeseed oil
3 garlic cloves, minced
2 large shallots, chopped
1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine, such as Pinot Grigio
1/2 cup honey
1/2 cup Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon chopped fresh thyme leaves
1 tablespoon unsalted butter, at room temperature

Steps:

To make the pork: Position an oven rack in the center of the oven and preheat the oven to 400 degrees F. 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 160 degrees F, 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. To make the 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.