Some of our meal plans received this vibrant recipe this week, and we liked it so much we thought we’d share it here too. This low-calorie recipe is perfect for a fast dinner that still wows a crowd. Serve it on a pretty platter with sprigs of fresh herbs as a garnish. It’s delicious over mashed potatoes or polenta.
When you add the tomatoes to the oven, pause to brush the pork with the remaining marinade. The pork and tomatoes will continue to bake together for the remaining time, and come out of the oven together.
- ¼ cup balsamic vinegar
- 3 Tbsp honey, divided
- 3 Tbsp olive oil, divided
- 1 Tbsp coarse-ground Dijon mustard
- 1 tsp dried thyme (or use fresh)
- 2 lb pork tenderloin
- 1 pint cherry or grape tomatoes
- ½ tsp salt, ½ tsp pepper
- Preheat oven to 400°F. Whisk together vinegar, 2 Tbsp honey, 2 Tbsp oil, mustard and thyme in a large zip-top plastic bag. Add pork; seal and turn to coat. Chill 30 minutes.
- Remove pork from marinade, reserving marinade. Place pork on a rimmed baking sheet lined with foil; brush lightly with marinade.
- Boil remaining marinade in a small saucepan over medium-high heat 3 minutes.
- Meanwhile, place tomatoes on a rimmed baking sheet or in a large cast-iron skillet; drizzle with 1 Tbsp oil, 1 Tbsp honey, salt and pepper. Toss.
- Bake pork 10 minutes. Add tomatoes to oven, and bake pork and tomatoes, at the same time, 15 minutes or until a meat thermometer inserted into pork reads 145°F and tomatoes begin to burst. Brush pork with boiled marinade after 10 minutes.
- Let pork stand 5 minutes before slicing. Divide pork and tomatoes into 6 servings.
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