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Yields: 4-6 servings1 (2 pounds) Pork tenderloinSalt and freshly ground black pepper2 tablespoon Olive oilHoney-Thyme Glaze:2 tablespoons Red onion (minced)1 tablespoon Tomato paste1/2 cup Cider vinegar2 teaspoons Dry thyme1 Bay leaf 3 tablespoons HoneyFreshly ground black pepper to taste Method:Trim pork tenderloin of excess fat and season with salt and pepper.Heat olive oil in a saute pan and sear the tenderloin on all sides over high-heat. Remove and place in a roasting pan. Return the saute pan to medium heat and add the minced onions, briefly saute and then stir in the tomato paste; cook for 1 minute.Add the cider vinegar and stir to release any particles sticking to the pan. Add dry thyme, honey, bay leaf, and freshly ground pepper. Reduce heat and simmer for 3 minutes. Remove from heat and allow glaze to cool slightly. Spoon or brush glaze over seared pork. Place in a 325oF oven until internal temperature reaches 160oF.Courtesy of the Florida Department of Agriculture and Consumer Services
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