Ingredients

The following ingredients have 4 Servings
  • 2 lbs pork tenderloin
  • 2 tbsp olive oil, divided
  • 1 tbsp fresh rosemary, chopped
  • 2 tsp fresh thyme, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 4 shallots, chopped
  • 4 garlic cloves, minced
  • 1 tbsp all-purpose flour
  • 1 cup dry red wine
  • 1/3 cup low-sodium chicken stock
  • 1 tbsp honey
  • 2 tbsp unsalted butter

Instruction

  • Preheat oven to 350°F. Coat pork tenderloin with olive oil, rosemary, thyme, salt, and black pepper.
  • Heat an ovenproof skillet or Dutch oven over high heat. Add pork and sear for 2 minutes on each side, until lightly browned.
  • Transfer the pork to the oven and roast for 10-15 minutes or when a thermometer inserted in the middle of the pork reaches 150°F. Remove pork from oven and cover with aluminum foil while you make sauce.
  • Add remaining 1 tbsp olive oil to same skillet over medium heat. Add shallots and cook for 4 minutes or until lightly browned. Add garlic and cook for another 30 seconds. Stir in flour and cook for 1 minute.
  • Add wine and chicken stock and cook over high heat for 5 minutes, or until it has reduced by half. Stir in honey and taste. Adjust for seasoning. Whisk in butter and cook until melted.
  • Slice pork and serve sauce over it.