GMA Recipe: Balsamic Roasted Pork Tenderloin

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Balsamic Roasted Pork Tenderloin
From author and chef, Robin Miller
Tuesday, March 13, 2007

Robin Miller knows how busy the modern mom is and has help to speed you through the kitchen and meal preps. Try this easy, roast pork tenderloin then use the leftovers in more dishes to make your cooking even faster! Robin showed us how on Good Morning America.

Ingredients

Cooking spray

2 two-pound pork tenderloins, trimmed of silver skin 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

Directions

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 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.

Use those leftovers to make other great meals like Pork Fried Rice or Pork Sloppy Joes.

Recipes copyright 2007, Robin Miller, from "Quick Fix Meals: 200 Simple, Delicious Recipes to Make Mealtime Easy."