Honey-Thyme Pork Tenderloin: Marketing Florida Agriculture

(Photo below)

Pork-2005

Ingredients
1	2-pound pork tenderloin
	salt and freshly ground black pepper
2 tablespoons	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

Preparation
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 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 325-degree F oven until internal temperature reaches 160 degrees F. Yield 4-6 servings

Honey-Thyme Pork Tenderloin