Thursday, October 15, 2009

Balsamic Roasted Pork Tenderloin

Recipe from Robin Miller’s Quick Fix Meals
Husband-Tested in Alice’s Kitchen
Serves 4 to 6

Here’s a quick, easy and delicious way to make pork tenderloin that can be used for up to three meals! First, make the following recipe. Serve part of the pork tenderloin for dinner along with some great side dishes (Spicy Sweet Potatoes and Salad with Beets, Goat-Cheese and Orange Shallot Dressing would be perfect and the recipes are on this blog!) After the rest of the pork has cooled, cut half of it up into small bits and use it to make a pork stir fry or pork and mayo sandwiches for lunch and then place the rest of the pork in a food processor to mince it up to use in Wonton Soup, recipe on this blog. Use the extra wonton pieces to make Wonton Crackers, recipe on this blog.) You can buy local pork at Lost River Market & Deli.

Cooking Spray
2 two-pound pork tenderloins, trimmed of silver skin if necessary
Kosher salt and black pepper, freshly ground
1/4 cup balsamic vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
2 teaspoons fresh thyme, chopped or 2 teaspoons dried thyme

Preheat the oven to 400°F.
Coat a shallow roasting pan or rimmed baking sheet 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 degrees (pork may still be pink in the center and that's OK, so 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.

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