Roasted Pork Tenderloin with Pommery Honey Mustard
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.