Ingredients

4 pork tenderloin – 1 1/2 lbs total (fat trimmed)
1 tbsp. coarsely crushed peppercorn

1/2 cup sliced green onions

Sauce
2/3 cup dry white wine
1 tbsp. butter
1 tsp. honey
2 tsp. each soya sauce and Dijon mustard

In a small pan, combine the above and simmer over med. heat. Drizzle a bit of the mixture over the pork before baking and once during cooking process.

 

The making of...
Place one tenderloin on top of another – wide end to narrow end. Tie with string 1 1/2" interval. Place on greased rack of shallow roasting pan. Firmly pat pepper all over.

Roast uncovered at 425 for 35-40 min. Baste once with wine sauce. When done, place meat on platter.

Pour remaining wine sauce into the roast pan over med. heat. Loosen brown bits and bring to a boil.
Stir in 1/2 cup diagonally sliced green onions then remove from heat.

Slice meat across grain and serve spooning sauce over meat.

Compliments to Chef Nadine!