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Title: Pork Tenderloin w/Sun-Dried Tomato Cream Sauce
Categories: Pork, Vegetables, Dairy, Bbq, Greens
Yield: 4 servings

1 lb Pork tenderloin
2 tb Honey-garlic seasoning
1 tb Olive oil
1/4 c Butter; in cubes
1/4 c Chicken broth
2/3 c Heavy whipping cream
1 Shallot; thin sliced
2 tb Golden Carolina-style
- barbecue sauce
2 ts A-P flour
1/4 c Chicken broth
2 c Fresh baby spinach
1/2 c Oil-packed sun-dried
- tomatoes; chopped

Set oven @ 350ºF/175ºC.

Pat pork dry with paper towels; rub honey garlic rub
over pork. In a large nonstick skillet, heat oil over
medium heat. Brown roast on all sides. Place in center
of an 18x12-in. piece of heavy-duty foil; dot with
butter. Fold foil around pork and crimp edges to seal;
place on a baking sheet. Bake 25-30 minutes. Remove
roast from oven; let stand 10 minutes before slicing.
Reserve pan drippings in foil.

While pork is resting, in the same skillet, add wine,
stirring to loosen browned bits from pan. Stir in cream,
shallot and barbecue sauce. In a small bowl, whisk flour
and broth until smooth; stir into pan. Add reserved pan
drippings. Bring to a boil, stirring constantly; cook
and stir until thickened, 1-2 minutes. Add spinach and
sun-dried tomatoes; heat through. Remove from heat.
Serve with sliced pork.

Kim Wells, Worthington, Ohio

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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