1 clove garlic, minced
1 tbsp. chopped onion
1 1/2 lb. pork tenderloin
Salt and pepper
1 tbsp. flour
1 tbsp. butter
1 tbsp. olive oil
3/4 c. chicken stock or canned broth
1 tbsp. coarse grained Dijon mustard
2 tbsp. honey

Slice pork diagonally and flatten slightly. Sprinkle meat with salt and pepper and coat lightly with flour. Heat butter and oil over medium high heat. Add pork and cook until browned on each side.

Remove pork and keep warm. Add garlic and onion to pan and cook for 1 minute. Stir in remaining ingredients and heat to boiling. Boil rapidly to reduce by one half. Return meat to pan, turning to coat with sauce.