Honey-Balsamic Pork Tenderloin Roasted Tomatoes


2 Tbsp balsamic vinegar

1 Tbsp honey (or ½ tbsp. agave)

1½ tsp olive oil

1½ tsp coarse-ground mustard

¼ tsp dried thyme

½ lb pork tenderloin

Whisk together vinegar, honey, oil, mustard and thyme in a shallow dish. Add pork tenderloin. Marinate 15 to 30 minutes. Preheat oven to 400°F. Remove pork from marinade. Place pork on a rimmed baking sheet lined with foil; brush with marinade. Boil marinade in a small saucepan over medium-high heat 3 minutes. Bake pork 18 to 20 minutes or until a meat thermometer reads 145°F, brushing with remaining boiled marinade after 10 minutes. Let pork stand 5 minutes before slicing. Divide into 2 servings