Roasted Balsamic Pork Tenderloin

1. 1

   Combine the vinegar, 2 teaspoons of oil, thyme, mustard, garlic and pepper in a large ziplock bag. Add the pork. Squeeze out air and seal the bag, turn to coat the pork.

2. 2

   Refrigerate at least 4 hours up to 24 hours.

3. 3

   Preheat the oven to 475.

4. 4

   Spray a small roasting pan with nonstick spray.

5. 5

   Remove the tenderloin from the marinade, discard the marinade.

6. 6

   Spray a skillet with non stick spray and set over medium high heat. Add the pork and cook, turning occasionally, until browned, about 5 minutes. Transfer to a roasting pan.

7. 7

   Roast until and instant read thermometer inserted into the thickest part of the pork reads 160, about 20-25 minutes.

8. 8

   Transfer to a carving board, let stand 10 minutes.

9. 9

   Meanwhile, heat the remaining 1 teaspoon of oil in a nonstick skillet over medium high heat. Add the shallots and cook until softened, about 2 minutes. Add spinach and salt, cook about 3-4 minutes. Serve with pork.

* Per serving · 4 servings · Values may vary.

No additional tips available.