Pork Tenderloin Sandwiches with Honey Mustard

Pork Tenderloin Sandwiches with Honey Mustard on the Food Network.

 

 

ngredients

Pork Tenderloin:

  • Vegetable oil cooking spray
  • Two 1-pound pork tenderloins
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons grapeseed oil

Honey Mustard:

  • 2 tablespoons grapeseed oil
  • 2 large shallots, chopped
  • 1/2 teaspoons kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 3 cloves garlic, minced
  • 1/2 cup white wine, such as pinot grigio
  • 1/2 cup honey
  • 1/2 cup Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
  • 6 sourdough demi-baguettes or rolls, halved lengthwise

Directions

For the pork tenderloin: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.

Sprinkle the pork with the salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160 degrees F, about 30 minutes. Allow the meat to rest for 10 minutes before slicing. Slice the pork into 1/4-to-1/2-inch-thick slices.

For the honey mustard: Heat the oil over medium-high heat in the same skillet used for browning the pork. Add the shallots, salt and pepper. Cook until the shallots are soft, about 3 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 1 minute. Whisk in the honey, mustard, vinegar and thyme. Simmer until thick, 2 minutes. Stir in the butter until melted and smooth. Season with salt and pepper.

To assemble the sandwiches: Slather the honey mustard on the cut sides of the baguettes. Arrange the pork slices in a single layer on the bottom halves of the baguettes. Spoon a little more honey mustard on top of the pork. Place the remaining baguette halves on top and serve. Serve any extra honey mustard alongside.

Advertisements

Leave a comment

Filed under Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s