Roasted Pork Tenderloin, Honey-Mustard Sauce

Makes 8 servings

Preheat the oven to 425°F. Place a rack in a roasting pan, spray with nonstick spray, and place in oven. Remove any excess fat or silverskin from the tenderloin.
Heat vegetable oil in a large sauté pan over medium-high heat. Do not overcrowd the pan you may need to do this in more than one batch. Sear the meat until it is golden brown on all sides, approximately 5 minutes.
Remove the tenderloin and place it on the rack in the roasting pan. Roast until an internal temperature of 165°F for well done, and 155°F for slightly pink. This will take approximately 15 to 20 minutes.
While the tenderloins are roasting, lower the heat of the nonstick skillet used to brown the loin to medium. Add the garlic and shallots; cook until fragrant, about 1 minute. Add the tomato paste; scraping up the browned bits from the bottom of the pan. Sauté until the tomato paste has slightly browned. Add the mustard, honey, vinegar, thyme, salt, pepper, and chicken broth. Bring to boil, then simmer until the mixture reduces to a sauce consistency, about 10 minutes. Keep warm.
Remove the tenderloins from the oven and let stand 5 to 10 minutes before slicing. Carefully skim and discard the fat from the pan juices. Pour the degreased pan juices into the sauce. Bring the sauce to a boil, reduce the heat, and simmer until it is slightly reduced.
Slice the roast and serve with the warm honey-mustard sauce.

CIA FOODIES

Makes 8 servings

Preheat the oven to 425°F. Place a rack in a roasting pan, spray with nonstick spray, and place in oven. Remove any excess fat or silverskin from the tenderloin.
Heat vegetable oil in a large sauté pan over medium-high heat. Do not overcrowd the pan you may need to do this in more than one batch. Sear the meat until it is golden brown on all sides, approximately 5 minutes.
Remove the tenderloin and place it on the rack in the roasting pan. Roast until an internal temperature of 165°F for well done, and 155°F for slightly pink. This will take approximately 15 to 20 minutes.
While the tenderloins are roasting, lower the heat of the nonstick skillet used to brown the loin to medium. Add the garlic and shallots; cook until fragrant, about 1 minute. Add the tomato paste; scraping up the browned bits from the bottom of the pan. Sauté until the tomato paste has slightly browned. Add the mustard, honey, vinegar, thyme, salt, pepper, and chicken broth. Bring to boil, then simmer until the mixture reduces to a sauce consistency, about 10 minutes. Keep warm.
Remove the tenderloins from the oven and let stand 5 to 10 minutes before slicing. Carefully skim and discard the fat from the pan juices. Pour the degreased pan juices into the sauce. Bring the sauce to a boil, reduce the heat, and simmer until it is slightly reduced.
Slice the roast and serve with the warm honey-mustard sauce.