SUPER easy as well as moist and tender and a really unique flavor combo on the gravy have made this a family favorite!
PORK TENDERLOIN with SUN DRIED TOMATO CREAM SAUCE
PORK
1 pound pork tenderloin
FRESH ground sea salt and black pepper
2 tablespoons QUALITY honey
2 cloves garlic, minced
1 tablespoon avocado oil
1/4 cup butter, cubed
- Preheat oven to 300°.
- Line baking sheet with heavy duty foil.
- Pat pork tenderloin dry.
- Season well with FRESH ground salt and pepper.
- Mix honey and garlic together.
- Rub pork all over with the minced garlic and honey mixture.
- Heat oil in a large skillet.
- Brown tenderloin on all sides. DO NOT WASH SKILLET!
- Dot foil with butter and add roast to the center.
- Fold foil up and around the roast, crimping the edges.
- Bake 25-30 minutes.
- Remove from oven and let stand 10 minutes.
- Transfer to platter, keeping warm and reserving drippings for the sauce.
SAUCE
1/4 cup favorite white wine
2/3 cup heavy cream
1 shallot, thinly sliced
2 tablespoons of a tart and tangy BBQ sauce
2 teaspoons WONDRA
1/4 cup chicken bone broth
2 cups FRESH baby spinach leaves
1/2 cup oil packed sun dried tomatoes, drained well and chopped small
- Using the same skillet add the shallots, cooking 1-2 minutes.
- Add wine to deglaze the pan.
- Add BBQ sauce and cream.
- Whisk together the WONDRA and chicken broth until smooth.
- Add to skillet, whisking constantly.
- Add pork drippings and bring to a SLOW boil, reduce heat stir constantly 1-2 minutes until desired consistency.
- Fold in spinach leaves and sun-dried tomatoes, heating through.