Balsamic Roasted Pork Tenderloin


Tonight I made a meal from one of my favorite cookbooks. I have talked about it before but I love Robin Miller's Quick Fix Meals. My husband got this cookbook for me on our first anniversary since he said the gift was traditionally supposed to include something paper. I thought it was super cute that he knew what a traditional first year anniversary gift was.

Over the years this has become one of my absolute favorites because of how the book is laid out. My favorite section is the Morph Recipes. Morph recipes include a main recipe to start with and then several recipes to make from the leftovers of the first recipe. I love it!

Tonight was the Balsamic Roasted Pork Tenderloin. It was so tender and perfectly seasoned. The recipes to make with the leftovers include Wonton Soup (I have made this many many times and love it), Pork Fried Rice, and Pork Sloppy Joes. Look for one of these in my meal plan next week as I use up the leftovers.

If you have room to add another cookbook to your collection this is the one and no I am not being sponsored by Robin Miller although that would be cool. Only in my dreams!

Balsamic Roasted Pork Tenderloin

Two 2-Pound Pork Tenderloins
Salt and Pepper
1/4 Cup Balsamic Vinegar
2 Tablespoon Honey
2 Tablespoon Dijon Mustard

Preheat over 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 s small bowl, whisk together the vinegar, honey, and mustard. Spoon the mixture all over the pork, then roast until an instant-read thermometer inserted into the thickest part reads at least 160 degrees, 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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