Instructions
1. Preheat oven to 350.

2. Add olive oil to coat the bottom of an oven-proof saute pan. Sear the pork loin in the saute pan. Remove the pork loin and add shallots, garlic, tomato paste, and mustard to the pan.

3. Deglaze the pan with red wine vinegar and honey. Add thyme and peppercorns.

4. Return the pork to the pan and turn to coat with glaze. Roast meat in a medium oven until internal temperature in thickest part reaches 140.

5. Deglaze the roasting pan with the brown stock. Add diluted arrowroot, simmer until mixture has thickened. Adjust seasoning to taste with salt and pepper.

6. Allow meat to rest slightly and slice on a bias. Nappe with sauce. Serve.

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Yields: 12 Servings
     Culinary Institute of America

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