Balsamic Roasted Pork Tenderloin

So fast and easy, and the pork is so flavorful and tender. This is a go-to weeknight meal. I like to serve the tenderloin with Soy-Sesame Green Beans with Ginger (see "Sides") and roasted new red or gold potatoes (pop halved small potatoes alongside the pork and they'll be ready when the pork is).

SERVES 6
••
Cooking spray
One pkg (2-pound) pork tenderloins, trimmed of silverskin if necessary (white connective tissue)
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoons honey
1 tablespoons Dijon mustard
1 teaspoon chopped fresh thyme 

Preheat the oven to 400°F.

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°F (the 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. Refrigerate the leftovers up to 3 days or freeze up to 3 months.

Total Time: 60 minutes
PREP TIME: 5 MINUTES
WALK-AWAY TIME: 45 MINUTES
RESTING TIME: 10 MINUTES