MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Tenderloin With 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 @ 350 F/175 C.
  
  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" 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.
  
  Recipe by Kim Wells, Worthington, Ohio
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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