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1
Preheat oven to 425*F.
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2
Place a rack in a roasting pan, spray with nonstick spray, and place in oven.
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3
Remove any excess fat or silverskin from the tenderloin.
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4
Season the tenderloin with salt and pepper.
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5
Heat the vegetable oil in a large saute pan over medium high heat.
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6
Sear the tenderloin until it is golden brown on all sides, about 5 minutes.
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7
Remove the tenderloin and place it on the rack in the roasting pan.
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8
Roast to the desired doneness.
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9
(Pork is safely cooked when it reaches an internal temperature of 160*f) This will take approximately 15 to 20 minutes.
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10
while the tenderloin is roasting, return the saute pan to medium heat.
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11
Add the garlic and shallots; cook until fragrant, about 1 minute.
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12
Add the tomato paste and cook until slightly browned.
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13
Add the mustard, honey, vinegar, thyme, salt, pepper and chicken broth.
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14
Bring to a boil, then simmer until the mixture reduces to a sauce consistency, about 10 minutes.
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15
Keep warm.
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16
Remove the tenderloins from the oven and let stand 5 to 10 minutes, before slicing.
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17
Carefully skim and discard the fat from the pan juices.
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18
Pour the degreased pan juices into the sauce.
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19
Bring the sauce to a boil again, reduce the heat and simmer until it is slightly reduced again.
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20
Serve the pork sliced with the warm honey-mustard sauce.
