sweet_and_tangy_glazed_pork_tenderloin.txt

Sweet and Tangy Glazed Pork Tenderloin
- serve with mashed red potatoes and sauteed almond green beans

1 lb. small red potatoes
1/3 cup milk
1 1/2 T. butter
3/4 t. kosher salt, divided
3/4 t. freshly ground black pepper, divided
2 t. extra virgin olive oil, divided
1 t. chopped fresh thyme (or 1/2 t. dried thyme)
1 small garlic clove, grated
1 lb. pork tenderloin, trimmed

2 T. grape jelly (can also try strawberry, cherry, red currant, etc.)
2 T. red wine vinegar
1 T. minced shallots

Preheat oven to 500 degrees F.

Potatoes: place potatoes in large saucepan; fill with water to 1 in. above
potatoes. Bring to a boil; cook 10 min. or until potatoes are tender. Drain;
return to pan. Mash potatoes to desired consistency with a potato masher.
Stir in milk, butter, 1/4 t. each salt and pepper.

Combine remaining 1/2 t. salt and pepper, 1 t. oil, thyme and garlic; rub evenly
over the pork. Place pork on a jelly roll pan coated with non-stick cooking
spray; bake at 500 degrees for 10 minutes.

Combine remaining 1 t. oil, jelly, vinegar and shallots in a small saucepan;
bring to a boil. Cook 1 minutes, stirring occasionally.

Brush half of jelly mixture over pork; bake at 500 degrees for 5 minutes. Turn
pork; brush with remaining half of jelly mixture. Bake 5 to 8 minutes or until a
meat thermometer registers 145 degrees. Remove from oven and let rest 5 minutes
on a cutting board.

Cut across the grain into thin slices and serve with smashed potatoes and green
beans.

Sauteed Almond Green Beans

2 t. extra virgin olive oil
1 12-oz. package of trimmed fresh green beans (can substitute 16 oz. frozen)
3 T. slivered almonds, toasted
salt and pepper to taste

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add
green beans and saute 4-6 minutes or until crisp-tender. Sprinkle with almonds,
salt and pepper.