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Yields: 4-6 servings
1 (2 pounds) Pork tenderloin
Salt and freshly ground black pepper
2 tablespoon Olive oil
2 tablespoons Red onion (minced)
1 tablespoon Tomato paste
1/2 cup Cider vinegar
2 teaspoons Dry thyme
1 Bay leaf
3 tablespoons Honey
Freshly ground black pepper to taste
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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