An Italian American who loves to share food and travel adventures
Pork The Tenderloin With Brown Sugar & Balsamic – Oh Yeah
March 13, 2017
It was time to make hubby a special dinner. He has been working hard cleaning up after construction, putting up new ceiling fans, light fixtures, moving furniture, and oh yeah, it was his birthday. We’d been out to breakfast and lunch to celebrate several times in the week. So for his birthday dinner he choose a pork tenderloin.
Pork tenderloins can be small. Be sure to weigh it. The one I cooked this night was about a pound, which was perfect for hubby and me. I halved the recipe below that uses a two pound pork tenderloin.
I thought it was a nice touch to place the tenderloin on top of onions. It did have a nice flavor when cooked. The roast juices and topping trickled down and flavored the onions.
The topping is simple. It has four ingredients: mustard, brown sugar, thyme and balsamic.
Recommended cooking in a foil packet. It’s great because it keeps juices in and makes for easy cleanup.
It’s time to carve!
The pork was juicy and flavors infused nicely into the meat. Dinner was served with creamy mashed potatoes, onion, and seared mushrooms.