Balsamic Roasted Pork Tenderloin

This a great recipe for a Sunday when there’s not much going on. Quick and easy and makes a ton for leftovers. From Robin Miller’s book “Quick Fix Meals.”

Two 2 lb pork tenderloin (trimmed of silverskin if necessary)
Salt & fresh ground pepper
1/4 cup balsamic vinegar
2 Tbsp honey
2 Tbsp dijon mustard
2 tsp chopped fresh thyme

Preheat oven to 400 degrees. Coat a shallow roasting pan with cooking spray. Place the pork in the prepared pan and season the top and sides with salt and pepper.

In a small bowl, whisk together the remaining ingredients. Spoon the mixture all over the pork, then roast until an instant-read therometer inserted into the thickest part reads at least 160 degrees, about 45 minutes, basting every 15 minutes if possible.

Let the pork stand 10 minutes before slicing.

This meal can easily be cut in half cooking only one pork tenderloin.

French Onion Pork Chop Skillet

I saw this recipe in the Holiday 2008/Winter 2008 Kraft Food & Family magazine.

6 boneless pork chops (1/2 inch thick)
2 onions, thinly sliced
2 Tbsp worcestershire sauce
1 pkg Stove Top stuffing mix for chicken
1 cup shredded mozzarella cheese

Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chops and onions, cook 10 minutes or until done. Remove chops and stir onions for 5 more minutes or until golden brown.

Stir in Worcestershire sauce. Return chops to skillet; top with onion mixture.

Mix stuffing mix and 1 1/2 cups hot water; spoon around edge of skillet. Top with cheese and cover. Cook for 5 minutes or until cheese is melted.