Robin Miller's Balsamic Roasted Pork Tenderloin
This Dish Will Leave You Awaiting Leftovers
Chef Robin Miller knows that it can be tough for people--especially moms-- to squeeze cooking a creative nightlhy dinner into their busy schedules during the week.
Here she shares with us a main recipe for Balsamic Roasted Pork Tenderloin that can be recycled into two more yummy meals for later in the week.
Preheat the 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 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.