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1
Rub the nutmeg all over the pork and season generously with salt and pepper.
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2
Tuck the garlic and sage under the strings and let the pork stand at room temperature for 30 minutes.
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3
In a large, deep skillet, melt 2 tablespoons of the butter in the oil.
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4
Add the pork and cook over high heat, turning occasionally, until browned all over, about 7 minutes.
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5
Transfer to a plate.
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6
Pour off all but 2 tablespoons of fat from the skillet.
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7
Add the onion, carrot, thyme, bay leaf and a generous pinch each of salt and pepper.
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8
Cook over moderately high heat, stirring occasionally, until the vegetables are softened and browned, 3 to 5 minutes.
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9
Add the wine and simmer for 1 minute.
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10
Add the stock and bring to a boil.
-
11
Return the pork to the skillet, cover and braise, turning occasionally, until an instant-read thermometer inserted in the pork registers 135, 13 to 15 minutes.
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12
Transfer the pork to a carving board; let rest for 10 minutes.
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13
Meanwhile, strain the braising liquid; discard the solids.
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14
Return the liquid to the skillet and bring to a simmer.
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15
Remove from the heat; whisk in the honey and remaining 1 tablespoon of butter.
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16
Season the sauce with salt and pepper.
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17
Discard the string.
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18
Slice the tenderloin.
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19
Serve with the sauce.
