HONEY MUSTARD PORK TENDERLOIN
Ingredients:
2 pork tenderloins, about 1 pound (400g) each
salt and pepper
1 small clove garlic, minced
4 tablespoons grainy Dijon mustard or country-style
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon cider vinegar or balsamic vinegar
1/2 teaspoon dried leaf thyme, crumbled
1 tablespoon cornstarch
1 tablespoon cold water
Preparation:
Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in a roasting pan or casserole dish. Combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour over the pork. Turn pork to coat thoroughly. Cook at 350F/180C for 45 mins or until cooked through.
Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes, or until reduced by about one-third. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.
Serves 6.
