Balsamic Pork


This is one of my “go to” recipes.  It’s easy and really good, and my husband really likes it.  I’ve made it so often, that I don’t even have to use the recipe anymore… but here it is for you!

First-get a good pork tenderloin at the store… Seriously, we can get a big one, and cut it up into three parts… and have three meals!  They seem expensive, but if you can get three meals out of them, they are not!  This recipe takes care of about 2 lb worth.


Balsamic Pork Loin

Pork Tenderloin
Salt and Pepper

¼ C Balsamic Vinegar
2 Tbs Honey
2 Tbs Dijon Mustard
You can also use some Thyme, if you like, (2 tsp fresh) but I usually don’t.

Heat the oven to 400 degrees.  Put a little salt and pepper on the pork.  Put it in a shallow baking dish.  Mix the other ingredients, and pour mixture over pork.  Check and baste every 20-30 minutes.  You may also want to add some water to the dish once or twice as it is cooking down.  A fully thawed loin may only take 45 minutes to an hour, but one that has been frozen and thawed may take a little longer- Up to an hour and a half, even.  Use a meat thermometer to check the temperature.  When it reaches 160 degrees, then it’s ready! I usually serve this with some rice, and perhaps some green beans.

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