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1
For the pork tenderloin: Place an oven rack in the center of the oven.
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2
Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
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3
Set aside.
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4
Sprinkle the pork with the salt and pepper.
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5
Heat the oil in a large skillet over medium-high heat.
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6
Add the pork and brown on all sides, about 8 minutes.
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7
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.
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8
Allow the meat to rest for 10 minutes before slicing.
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9
Slice the pork into 1/4-to-1/2-inch-thick slices.
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10
For the honey mustard: Heat the oil over medium-high heat in the same skillet used for browning the pork.
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11
Add the shallots, salt and pepper.
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12
Cook until the shallots are soft, about 3 minutes.
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13
Add the garlic and cook until aromatic, 30 seconds.
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14
Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
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15
Cook for 1 minute.
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16
Whisk in the honey, mustard, vinegar and thyme.
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17
Simmer until thick, 2 minutes.
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18
Stir in the butter until melted and smooth.
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19
Season with salt and pepper.
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20
To assemble the sandwiches: Slather the honey mustard on the cut sides of the baguettes.
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21
Arrange the pork slices in a single layer on the bottom halves of the baguettes.
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22
Spoon a little more honey mustard on top of the pork.
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23
Place the remaining baguette halves on top and serve.
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24
Serve any extra honey mustard alongside.
