Balsamic Roasted Pork Tenderloin

I've had this cookbook for a while but haven't used it nearly enough. I love the premise - you make one "main recipe" and you have about 3 "morph recipes" to make with the leftovers. That way you have a few meals with a minimal amount of effort. This one turned out phenomenally! I used about half the amount of meat (1 package) and didn't plan to make one of her morph recipes, but it was so good that I think I might. For this recipe, the morphs she lists are Wonton Soup, Pork Fried Rice, and Pork Sloppy Joes. I'll most likely do the fried rice, as I have almost everything else on hand. I'll definitely be making this recipe again - it was moist and flavorful and worked perfectly with leftover roasted potatoes and squash.

Balsamic Roasted Pork Tenderloin
Quick Fix Meals - Robin Miller

Serves 4
Total time: 60 minutes
Prep time: 5 minutes
Walk-away time: 45 minutes
Resting time: 10 minutes

Cooking spray
Two 2-pound pork tenderloins, trimmed of silverskin if necessary
Salt and freshly ground black pepper
1/4 cup balsamic vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
2 teaspoons chopped fresh thyme

Preheat the oven to 400°F.

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 vinegar, honey, mustard, and thyme. Spoon the mixture all over the pork, then roast until an instant-read thermometer inserted into the thickest part reads at least 160°F (the pork may still be pink in the center and that's OK, as long as the temperature is right), about 45 minutes, basting every 15 minutes if possible.

Let the pork stand for 10 minutes before slicing one-third of it crosswise into 1-inch thick slices. Serve the sliced pork for this meal and refrigerate the leftovers up to 3 days or freeze up to 3 months.

MacGourmet Rating: 5 Stars

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