Step 1

Season the tenderloin with cracked black pepper and salt.  In a sauté pan, heat some clarified butter or cooking oil to 365°F.  Add the tenderloin and cook on all sides until golden brown.  Place into a cookie sheet and transfer to oven and cook for about 8/10 minutes or until 145°F for a nice pink color.

Step 2

In a small glass lasagna pan or any container where your tenderloin will be fully submerged, dissolve all the ingredients and place the cleaned pork tenderloin, cover and refrigerate for about 3 to 4 hours.

Step 3

Remove from the brine and pat dry with paper towels.

Step 4

In the same frying pan or in a reduction pan (if you have one).  Add the shallots, cook for a couple minutes until light golden brown, add your fresh herbs add the wine.  Bring to boil and reduce until Approx. 5/6 ounces remains.  Add the stock, bring to boil and add the cornstarch.  Turn of the heat and at the last minutes just before serving add the butter and using a whisk quickly incorporate it.  Strain the sauce if you like or leave the solids in.

Step 5

In a frying pan or a wok, heat the butter when hot add your shallots, when light golden brown, add the sundried tomatoes and cook for a couple minutes and add the spinach leaves and cook for 1 minutes or two.  Salt and pepper taste.