Ingredients

Let’s Cook!

• 1
  Add all marinade ingredients to a 1 gallon plastic bag. Place pork tenderloins in the bag and seal. Work the marinade over the pork and put in refrigerator overnight.
• 2
  Preheat oven to 350°F. Remove pork from bag and remove excess marinade from the pork. Keep marinade for later use. Salt and pepper to taste. Let sit to reach room temperature. Heat oil in a large skillet on medium high. Sear all sides of the pork and then place skillet in the oven to finish cooking. Remove pork when internal temperature reaches 140°F. About 15-20 minutes.
  
• 3
  Plate pork and let rest while you make the sauce.
  
• 4
  If needed add additional oil to the skillet the pork was cooked in. Add onion, carrot, and celery and cook until soft. Add marinade, honey, and stock and bring to a boil. Cook to reduce volume by half. About 5-10 minutes.
  
• 5
  Strain skillet contents to a small pan. Whisk in cornstarch solution. Taste and adjust as needed. Add additional cornstarch solution if you want a thicker sauce. Transfer to a serving bowl.
  
• 6
  Slice the pork tenderloin and plate. Drizzle sauce over the pork and serve the excess sauce on the side. I served the pork with a stuffed baked potato. Enjoy!