1 (2 pounds) Pork tenderloin
Salt and freshly ground black pepper
2 tablespoon Olive oil

Honey-Thyme Glaze:
2 tablespoons Red onion (minced)
1 tablespoon Tomato paste
1/2 cup Cider vinegar
2 teaspoons Dry thyme
1 Bay leaf
3 tablespoons Honey
Freshly ground black pepper to taste


 

Method:

Trim pork tenderloin of excess fat and season with salt and pepper.

Heat olive oil in a saute pan and sear the tenderloin on all sides over high-heat. Remove and place in a roasting pan.

Return the saute pan to medium heat and add the minced onions, briefly saute and then stir in the tomato paste; cook for 1 minute.

Add the cider vinegar and stir to release any particles sticking to the pan.

Add dry thyme, honey, bay leaf, and freshly ground pepper. Reduce heat and simmer for 3 minutes.

Remove from heat and allow glaze to cool slightly.

Spoon or brush glaze over seared pork.

Place in a 325oF oven until internal temperature reaches 160oF.

Yields: 4-6 servings