Recipe: Honey-Balsamic Pork Tenderloin

April 2, 2019

Roasted Tomatoes and Mashed Potatoes

  
Ingredients
  • ¼ cup balsamic vinegar
  • 2 Tbsp honey
  • 2 Tbsp olive oil
  • 1 Tbsp coarse-ground Dijon mustard
  • 1 tsp dried thyme
  • ¾ lb pork tenderloin, trimmed

Instructions

  1. Whisk together vinegar, honey, oil, mustard and thyme in a large zip-top plastic bag.
  2. Add pork; seal bag, and marinate 30 minutes in refrigerator.
  3. Preheat oven to 400°F.
  4. Remove pork from marinade.
  5. Boil marinade 3 minutes.
  6. Place pork on a rimmed baking sheet lined with foil; brush with half the marinade.
  7. Bake 25 minutes and brush with remaining marinade after 15 minutes.
  8. Let pork rest 5 minutes before slicing.

Side Dish Ingredients

  • 1 cup organic grape tomatoes
  • 1 Tbsp olive oil
  • 1½ tsp honey
  • ½ tsp salt, ½ tsp pepper
  • ¾ lb organic new potatoes, cut into chunks
  • ¼ cup 2% reduced-fat milk

Side Dish Instructions

  1. Preheat oven to 400°F.
  2. Place tomatoes on a rimmed baking sheet; toss with oil, honey and ¼ tsp each salt and pepper.
  3. Bake 15 to 20 minutes or until tomatoes release their juice.
  4. Meanwhile, bring potatoes and salted water to cover to a boil; boil 15 minutes or until tender.
  5. Drain and mash potatoes with a potato masher to desired consistency; stir in 2 Tbsp milk and remaining salt and pepper.
  6. Add remaining milk, if desired.
Accessibility by WAH