HONEY-BALSAMIC PORK TENDERLOIN W/ ROASTED TOMATOES AND MASHED POTATOES

HONEY-BALSAMIC PORK TENDERLOIN W/ ROASTED TOMATOES AND MASHED POTATOES image

Yield 6

Number Of Ingredients 12

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1/4 Cup - Balsamic Vinegar
2 Tbsp - Honey
2 Tbsp - Olive Oil
1 Tbsp - Course Ground Dijon Mustard
1 tsp - dried thyme
2 lb - Pork Tenderloin
1 Pint - Cherry or grape tomatoes
1 Tbsp - Olive Oil
1 Tbsp - Honey
1/2 tsp - salt
1/2 tsp - pepper
1 (24 oz.) tub - refrigerated mashed potatoes

Steps:

Pork preparation 1. Whisk together vinegar, (2 Tbsp) honey, (2 Tbsp) oil, mustard, and thyme in a large zip-top plastic bag. 2. Add pork, seal, and turn to coat. 3. Marinate 30 min. in refrigerator. 4. Preheat oven to 400 degrees. 5. Remove pork from marinade and place in rimmed baking sheet lined with foil; brush lightly with marinade. 6. Boil remaining marinade in a small saucepan over medium-high heat for 3 minutes. 7. Bake pork for 25 minutes to internal temp of 145 degrees. Brush with marinade at 15 minutes. 8. Let pork rest 5 minutes. Divide into 6 servings. Tomatoes and potatoes preparation 1. Preheat oven to 400 degrees. 2. Place tomatoes on a rimmed baking sheet or large cast-iron skillet. 3. Drizzle with (1 Tbsp) oil, (1 Tbsp) honey, salt, and pepper. 4. Toss. 5. Bake 15 to 20 minutes, or until tomatoes release their juice. 6. Cook mashed potatoes according to package directions. 7. Divide into 6 servings.