• 3 Tbs. Pommery Honey Mustard
• 2 pork tenderloins 2 Tbs. vegetable oil
• 2 garlic cloves, minced
• 2 Tbs. minced shallots
• 1 Tbs. tomato paste
• 2 1/2 Tbs. red wine vinegar
• 1 1/2 tsp. chopped fresh thyme
• 1/2 tsp. salt
• 1 tsp. black peppercorns, crushed
• 1 1/3 c. vegetable broth

Preparation: *Heat oven to 425 degrees. Place a rack in a roasting oven. Remove any excess fat or silverskin from tenderloins, and season with salt and pepper. Heat vegetable oil in a large nonstick skillet over medium-high heat. Sear meat until golden brown on all sides, approximately 5 minutes. Remove tenderloins and place on rack in roasting pan. Roast to 165 degrees for well done or 155 degrees for slightly pink. This will take approximately 15-20 minutes. 2. Meanwhile, in same pan used to brown tenderloins, add garlic and shallots, and cook over medium heat until fragrant, about 1 minute. Add tomato paste, scraping up browned bits from bottom of pan. Sauté until tomato paste has slightly browned. Add Pommery Honey Mustard, vinegar, thyme, salt, pepper, and broth. Bring to boil, then simmer until mixture reduces to a sauce consistency, about 10 minutes. Keep warm. 3. Remove tenderloins from oven and let stand 5-10 minutes, loosely covered with foil, before slicing. Carefully skim and discard fat from pan juices. Pour degreased pan juices into sauce. Bring sauce to a boil, reduce heat, and simmer until slightly reduced. Slice tenderloins and serve with warm Pommery Honey Mustard sauce.

**An original Carter & Cavero recipe adaptation from The FrenchFarm.com