Two 2-pound pork tenderloins, trimmed of silverskin if necessary
Salt and freshly ground black pepper
1/4 cup balsamic vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
2 teaspoons chopped fresh thyme
Preheat the oven to 400 degrees.
Coat a shallow roasting pan with cooking spray. Place the pork in the prepared pan and season the top and sides with salt and pepper.
In a small bowl, whisk together the vinegar, honey, mustard, and thyme. Spoon the mixture all over the pork, then roast until an instant-read thermometer inserted into the thickest part reads at least 160 degrees (the pork may still be pink in the center and that's OK, so long as the temperature is right), about 45 minutes, basting every 15 minutes if possible.
Let the pork stand for 10 minutes before slicing 1/3 of it crosswise into 1-inch-thick slices. Serve the sliced pork for this meal and refrigerate the leftovers up to 3 days or freeze up to 3 months.
Quick fix it your way:
If you prefer, you can cut this recipe in half cook just one pork tenderloin) and make tonight's recipe plus just one or two of the three morph recipes with the leftovers.)
Michelle's note: Drizzle some chunked-up Yukon Gold potatoes with olive oil, and sprinkle liberally with salt and pepper. Throw them into the pan with the roasting pork. They come out with the crispy, toothsome feel of roasted potatoes, and the silky, moist texture of potatoes cooked with a pot roast. Just yum!