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Honey-Herb Pork Tenderloin
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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, 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
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Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |