Honey-Balsamic Pork Tenderloin
Roasted Tomatoes and Mashed Potatoes
Ingredients
- 2 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1 Tbsp olive oil
- 1½ tsp coarse-ground Dijon mustard
- ½ tsp dried thyme
- ⅛ tsp salt
- 1 (18.4-oz) pork tenderloin, trimmed
Instructions
- Whisk together vinegar, honey, oil, mustard, thyme, and salt in a large zip-top plastic bag.
- Add pork; seal bag, and marinate 30 minutes in refrigerator.
- Preheat oven to 400°F. Remove pork from marinade. Boil marinade 3 minutes.
- Place pork on a rimmed baking sheet lined with foil; brush with half of marinade.
- Bake 25 minutes, basting with remaining marinade after 15 minutes. Let pork stand 5 minutes before slicing.
Side Dish Ingredients
- 1 cup grape tomatoes
- 1½ tsp olive oil
- 1½ tsp honey
- ½ tsp salt, divided
- ½ tsp pepper, divided
- ¾ lb new potatoes, cut into chunks
- ¼ cup milk
Side Dish Instructions
- Preheat oven to 400°F. Place tomatoes on a rimmed baking sheet. Toss with oil, honey, and ¼ tsp each salt and pepper; spread in a single layer.
- Bake 15 to 20 minutes or until tomatoes release their juice.
- Meanwhile, bring potatoes and salted water to cover to a boil; cook 15 minutes or until potatoes are tender.
- Drain and mash potatoes with a potato masher to desired consistency; stir in milk and ¼ tsp each salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
264
|
136
|
400
|
| Fat (g) | 8 | 3 | 11 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 37 | 3 | 40 |
| Carb (g) | 8 | 30 | 38 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 243 | 444 | 687 |
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