Pork Tenderloin with Sun-Dried Tomato Cream Sauce

Directions

1. 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.
2. 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.