PORK TENDERLOIN SANDWICHES WITH HONEY MUSTARD

Pork Tenderloin Sandwiches with Honey Mustard image

Provided by barbara russo

Time 55m

Number Of Ingredients 19

vegetable cooking spray
2/1 lb pork tenderloins
1 tsp kosher salt
1 tsp freshly ground black pepper
2 Tbsp grapeseed oil
PORK TENDERLOIN
HONEY MUSTARD
2 Tbsp grapeseed oil
2 large shallots
1/2 tsp kosher salt
1/4 tsp ground black pepper
3 clove garlic minced
1/2 c white wine such as pinot grigio
1/2 c honey
1/2 c dijon mustard
2 Tbsp red wine vinegar
1 Tbsp chopped fresh thyme
2 Tbsp butter, unsalted/cut into 1/2 inch pices at room temp
6 small sourdough demi- baguettes or rolls halved lengthwise

Steps:

1. for the pork tenderloin: place an oven rack in the center of the oven Preheat the oven to 400 degrees F. Spay a heavy baking sheet with cooking spray Set aside
2. Sprinkle the pork with salt and pepper. Heat the oil in large skillet over medium- high heat. add the 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 before slicing. Slice the pork into 1/4 to 1/2 -inch- thick slices
3. For the honey mustard: heat the oil over medium-high heat in the same skillet used to brown the pork Add the shallots, salt, and pepper. Cook until the shallots are soft, about 3 minutes. Add the garlic and cook until aromatic 30 seconds Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon Cook for 1 minute, whisk in the honey, mustard ,vinegar and thyme simmer until thick 2 minutes. Stir in the butter until melted and smooth. Season with salt and pepper
4. To assemble the sandwiches slather the honey mustard on the cut side of the baguettes. Arrange the pork slices in a single layer on the bottom halves of the baguettes. Spoon a little more honey mustard on tpo of the pork place the remaning baguette halves on top and serve