Ingredients :
- 1 pork tenderloin
- 2 tablespoons honey garlic seasoning
- 1 tablespoon olive oil
- 1/4 cup butter, cubed
- 1/4 cup white wine or chicken broth
- 2/3 cup heavy whipping cream
- 1 shallot, thinly sliced
- 2 tablespoons golden Carolina-style barbecue sauce
- 2 teaspoons all-purpose flour
- 1/4 cup chicken broth
- 2 cups fresh baby spinach
- 1/2 cup oil-packed sun-dried tomatoes, chopped
Directions :
- Preheat oven to 300°. 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 until a thermometer reads 145°, 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.
