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Pork Tenderloin with Pecan Honey-Balsamic Glaze

Pork Tenderloin with Pecan Honey-Balsamic Glaze


1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
1 tablespoons whole grain mustard
  4 cloves garlic, finely chopped
1 tablespoon fresh rosemary, chopped
  salt and freshly ground black pepper
1/2 cup pecans, chopped
2 pounds pork tenderloin, 1-inch thick slices
2 tablespoons canola oil

Cooking Instructions

Preheat the oven to 400 F. Lightly oil a shallow roasting pan.

In a small bowl, whisk together vinegar, honey, olive oil, and mustard. Stir in garlic rosemary and pecans. Salt and pepper to taste. Pour half of the mixture into the prepared roasting pan.

Season pork with salt and pepper. In a sauté pan, over medium high heat, add canola oil. Once oil is hot, working in batches, sear the pork, about 2 minutes per side. Transfer to roasting pan, turning in glaze to coat. Continue searing all the pork, placing all of the seared pork into the roasting dish in a single layer. Pour remaining glaze over the top of the pork. Transfer to preheated oven.

Roast pork 6 to 8 minutes, or until meat thermometer reads 140 F at the thickest part of each piece of pork. Remove from oven. Serve hot with the glaze spooned over the top. Serves 4.

Equipment List

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