The pork tenderloin only needs to roast approximately 22 minutes
- 3 tablespoons olive oil
- kosher salt and black pepper
- 1 1/2 pounds pork tenderloin
- 1/4 cup whole grain mustard
- 2 tablespoons dijon mustard
- 2 tablespoons chopped fresh sage
- 2 cups dry white wine
- 6 shallots
Recipe by Hungry Bee Catering
Heat oven to 400 degrees. In a large flameproof roasting pan, toss the shallots with 1 tablespoon
Place the pork in the center of the roasting pan and season with 1 teaspoon salt and ½ teaspoon pepper. In a small bowl, combine the mustards, sage, and the remaining 2 tablespoons of oil; spread over the pork.
Roast until the internal temperature of the pork registers 145 degrees, about 22 minutes. Transfer the shallots to a platter. Transfer the pork to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before slicing.
Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and simmer, scraping up any browned bits, until thickened, 5 to 6 minutes. Whisk in 1 tablespoon whole grain mustard. Simmer and reduce by half. Serve with the pork and shallots.