PORK TENDERLOIN – GLAZED
1 lb pork tenderloin, trimmed
2 cloves garlic, crushed
2 tsp grated orange peel
1-1/2 tsp fresh thyme, chopped OR ½ tsp dried thyme
½ tsp black pepper
½ cup orange juice
3 Tbsp white vinegar
2 Tbsp honey
Place pork in shallow glass or ceramic dish.
In small bowl, combine garlic, orange peel, thyme, and pepper. Using fork, mash until a paste forms.
Rub paste onto pork.
In measuring cup, combine orange juice, and vinegar, pour over meat. Cover with plastic wrap and refrigerate for 2 hours, turning occasionally.
Drain pork and transfer to a cutting board, discard marinade. Cut pork crosswise into equal slices
Spray large non-stick skillet with vegetable spray. Heat pan over medium-high heat. Add a single layer of pork slices; sauté until cooked through (about 6 minutes). Place on a plate, cover to keep warm. Repeat with remaining pork.
Remove pan from heat. Return pork to the pan, drizzle with honey; stir slices to coat
VARIATION: To cook tenderloin whole, marinate and drain as direction. Preheat oven to 375o. Place tenderloin on rack in roasting pan; brush with honey. Roast for 25 minutes. Slice and serve with pan juices.