Recipe taken from cookingfrog.com
Ingredients:
-Pork tenderloin
-1/2 tsp salt
-1/4 tsp black pepper
-1 Tbsp chopped thyme
-1/3 cup of balsamic vinegar
Directions:
1. Trim off silver skin of pork
2. Heat oven 425 F and line roasting pan with aluminum foil
3. Season pork with pepper, salt, and thyme
4. Cook pork for 22-25 min
5. In the meantime, make balsamic reduction. Pour balsamic vinegar in a little sauce dish over high warmth. Heat to the point of boiling, diminish warmth to low and stew for around 5 min until thickened.
6. Brush half portion of balsalmic blend onto pork in the last moments of cooking. Save the rest for serving. Do NOT let balsamic cool off, so keep on stove on low and mix once in a while.
7. Take pork out of oven and let rest for 5 min.
I served with mini potatoes and green beans. It was a little difficult to do the green beans and balsamic at the same thyme.
I also cooked 2 lbs of green beans and it was a good batch so had too much leftover even for 3 nights. I cooked the green beans "Scarlett Pasta" style with the sliced garlic, olive oil, red pepper flakes, and then butter. They were pretty good. Would have to think of something else next time.
*American
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