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Yields: 4-6 servings


    1 (2 pounds) Pork tenderloin
    Salt and freshly ground black pepper
    2 tablespoon Olive oil

    Honey-Thyme Glaze:
    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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