Ingredients

1-lb pork tenderloin

3/4 tsp kosher salt, divided

5/8 tsp freshly ground pepper, divided

2 tbl safflower or grape-seed oil, plus more for pan

1 large shallot, chopped

1 clove garlic, minced

1/4 cup dry white wine

1/4 cup honey

1/4 cup Dijon mustard

1 tbl red wine vinegar

1 1/2 tsp chopped fresh thyme leaves

2 tsp butter, softened

Preparation

  1. Season pork with 1/2 tsp salt & 1/2 tsp pepper.

  2. BBQ pork or cook in oven as below.

  3. Preheat oven to 400 degrees. Brown pork on all sides in hot oil in a large skillet over medium-high heat for 8 minutes, turning every 2 minutes. Transfer pork to a lightly oiled rimmed baking sheet.

  4. Bake 30 minutes or until meat thermometer inserted into the thickest part of the meat registers 160 degrees. Transfer meat to a cutting board; let stand 10 minutes before slicing into 1/4 to 1/2 inch thick slices.

  5. Meanwhile, cook shallot in 1 tbl oil in skillet used for browning pork over medium-high heat, 3 minutes or until soft.

  6. Add garlic, 1/4 tsp salt & 1/8 tsp pepper; cook 30 seconds.

  7. Add wine & simmer 1 minute.

  8. Whisk in honey, mustard, vinegar & thyme; simmer 2 minutes or until mixture thickens.

  9. Remove from heat; stir in butter until melted & smooth.

  10. Top pork slices with sauce.