Monday, March 2, 2009

Balsamic Roasted Pork Tenderloin

This a great recipe for a Sunday when there's not much going on. Quick and easy and makes a ton for leftovers. From Robin Miller's book "Quick Fix Meals."

Two 2 lb pork tenderloin (trimmed of silverskin if necessary)
Salt & fresh ground pepper
1/4 cup balsamic vinegar
2 Tbsp honey
2 Tbsp dijon mustard
2 tsp chopped fresh thyme

Preheat oven to 400 degrees. Coat a shallow roasting pan with cooking spray. Place the pork in the prepared pan and season the top and sides with salt and pepper.

In a small bowl, whisk together the remaining ingredients. Spoon the mixture all over the pork, then roast until an instant-read therometer inserted into the thickest part reads at least 160 degrees, about 45 minutes, basting every 15 minutes if possible.

Let the pork stand 10 minutes before slicing.

This meal can easily be cut in half cooking only one pork tenderloin.
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