Place the pom pom juice and wine in a saucepan. Bring to a boil and reduce to a simmer. Reduce by half. Add the lemon juice and zest, honey and brown sugar. Set aside.
Preheat oven 400 degrees. Rub oil on pork tenderloin and sprinkle with salt and pepper. In a cast iron skillet sear the pork tenderloin on all sides. Remove from pan.
Add a little more oil and saute the shallots and garlic. Add the pom pom sauce and place the tenderloin in sauce. Transfer to oven and bake basting the tenderloin until internal temp reaches 135 degrees. Remove the tenderloin to a cutting board and tent with foil. Let rest 15 minutes.
in the meantime bring sauce to a boil and reduce until thick and syrupy. Add the thyme and red pepper flakes and serve with tenderloin