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Honey-Herb Pork Tenderloin

1/2 teaspoon each dried marjoram, oregano and thyme
1/2 teaspoon each garlic powder, seasoned salt, paprika and pepper
2 pork tenderloins (3/4 pound each)
SAUCE:
1 small onion, chopped
1 teaspoon canola oil
1/2 cup tomato puree
1/2 cup honey
1/4 cup cider vinegar
1 teaspoon dried oregano
3/4 teaspoon garlic powder

In a small bowl, combine the marjoram, oregano, thyme, garlic powder,

Printed from tasteofhome.com Aug 29, 2008

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Honey-Herb Pork Tenderloin cont.

seasoned salt, paprika and pepper. Rub over pork. Line a roasting pan
with heavy-duty foil; place tenderloins on a rack in prepared pan.
Bake at 350° for 10 minutes. Meanwhile, in a small nonstick
saucepan, saute onion in oil until tender. Stir in the remaining
sauce ingredients; bring to a boil. Remove from the heat. Set aside 1
cup; keep warm. Spoon half of the remaining sauce over pork. Bake
20-30 minutes longer or until a meat thermometer reads 160°,
brushing once more with sauce. Let stand for 5 minutes before
slicing. Serve with reserved sauce.

Yield: 6 servings.