TODAY Food Club

20 minutes from stove to table for this tender, juicy one pan pork tenderloin with a sweet-spicy glaze even your pickiest eater (we all have 'em) will love.

20 Minute Honey Balsamic Pork Tenderloin

Ingredients

• ¼ cup balsamic vinegar
• 3 tablespoons honey
• ¼ cup of jam (triple berry used; any red berry works well)
• 1 tablespoon of Worcestershire sauce
• 3 tablespoons of cilantro, chopped
• 1 tablespoon of Sriracha (or more to taste)
• 1 tablespoon of spicy brown mustard
• 2 cloves of garlic, whole

Preparation

1. Whisk all the marinade ingredients together, reserving about ¼ cup of it for the glaze. Pour it into a large ziplock bag and add a 1 ½ – 2 pound pork tenderloin.
2. Roll the tenderloin all around until it has the marinade coating it.
3. In a large skillet over medium/medium-high heat, add a small drizzle of olive oil and once the oil is hot, add the whole tenderloin to the skillet in its whole form, browning it on all sides. Note: if the tenderloin doesn’t fit in the skillet, you can cut it to fit.
4. Once the tenderloin is browned, remove it from the skillet and slice into 1" thick medallions.
5. Lower the heat to medium and return the medallions to the skillet, cooking about 1 ½ minutes per side.
6. Remove the medallions from the skillet and pour in the reserved marinade, cooking over low-medium heat about 5 minutes or until it reduces.
7. Brush the sauce over the top. Optional: broil 1-2 minutes.
8. We love this recipe with simple, no peel smashed potatoes.

Recipe Tags

• 30 Minute Meals
• American
• Entree