Ingredients

• 2 pork tenderloins, trimmed (1 to 1.25 pounds each)

• 2 tablespoons olive oil

• 2 garlic cloves, minced

• 2 tablespoons minced shallots

• 1 tablespoon tomato paste

• 2 tablespoons whole-grain mustard

• 2 tablespoons honey

• 2 1/2 tablespoons red wine vinegar

• 1 1/2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried)

• 1/2 teaspoon Kosher salt

• 1 teaspoon ground black pepper

• 1 1/3 cups chicken broth

Directions

1. Preheat oven to 425F. 

2. Trim excess fat and silver skin from tenderloins; dry well and season well with Kosher salt and pepper.  Note: if the small ends of your tenderloin are thin, you may want to tie it like I show in this post. 

3. Heat a large oven-safe frying pan on high heat until very hot (really good quality cookware is a must).

4. Sear all sides of the tenderloins in olive oil until they have a nice brown crust all over (brown equals flavor!!).

5. Transfer the pan to the preheated oven and roast for about 15-20 minutes or until the internal temperature of the pork reaches 155-160F.

6. Remove the pan from the oven; place tenderloins on a cutting board, covered, to rest for 10 minutes while you make a sauce in the same pan.

To make the Honey Mustard Pan Sauce:

1. Return the pan to the stove top over medium heat, add the garlic and shallots and cook until the aroma dives you bonkers (about a minute). 

2. Add tomato paste, scraping up browned bits from the bottom of the pan. 

3. Saute until tomato paste starts to caramelize a bit - don't let it burn, just brown slightly. 

4. Add mustard, honey, vinegar, thyme, salt, pepper, and broth. 

5. Be sure to scape up all the flavor from the bottom of the pan. 

6. Bring to a boil, reduce to simmer, stirring occasionally until sauce thickens, about 10 minutes.

7. Slice pork diagonally into medallions; serve with generous amounts of sauce.

Note: Steve's version called for only one tenderloin, but I found the recipe make enough sauce for two.

adapted from The CIA's Gourmet Meals in Minutes