Balsamic Roasted Pork Tenderloin

Tonight I tried a new recipe from one of my favorite Food Network chefs, Robin Miller and her cookbook Quick Fix Meals. I have had her cookbook for awhile and have made a few things from it. Since I have a whole hog in our freezer, I have been making a lot of meals around pork lately. Tonight I used one of our pork tenderloins. I was pleasantly surprised that it got rave reviews from our family! The meat was very tender and flavorful and was quite easy to put in the oven! Robin Miller’s Quick Fix Meals often revolve around cooking once and eating 2 or even 3 times. So, she has you make up extra meat and then gives you ways to use it in later meals. Tonight I just made one tenderloin and halved the recipe with no leftovers.
BALSAMIC ROASTED PORK TENDERLOIN
2-2 lb pork tenderloins
salt
ground black pepper
1/4 cup balamic vinegar
2 Tbs honey
2 Tbs dijon mustard
2 tsp chopped fresh thyme
(remember this recipe can be halved when only using one tenderloin)
Preheat the oven to 400 degrees.
Coat a shallow roasting pan with cooking spray. Place the pork in the pan and season the top and sides with salt and pepper.
In a small bowl whisk together the vinegar, honey, mustard, and thyme. Spoon the mixture all over the pork, then roast until an instant read thermometer inserted into the thickest part of the pork reads 160 degrees, (The pork may still be pink in the center, but that is ok.) about 45 minutes, basting every 15 minutes if possible.
Let the pork stand for 10 minutes before slicing.
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