½ Cup Balsamic Vinegar
2 Cloves Garlic, Finely Chopped
2 Teaspoons Chopped Fresh Rosemary
2 Teaspoons Honey
Fine Sea Salt To Taste
Freshly Ground Pepper To Taste
1 (1 Pound) Pork Tenderloin
Step 1 Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
Step 2 Preheat the oven to 425 degrees F (220 degrees C).
Step 3 Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
Step 4 Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
Step 5 While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin. You could use thick cut pork chops as well. Serve with herb mash potatoes and roasted vegetables. Serves 4
Billion Dollar Pie-NO BAKE
1 (9 Inch) Prepared Graham Cracker Crust
1 (14 Ounce) Can Sweetened Condensed Milk
½ Cup Lemon Juice
1 (8 Ounce) Can Crushed Pineapple, Drained
1 Cup Chopped Pecans
1 (16 Ounce) Package Frozen Whipped Topping, Thawed
Step 1 In a large bowl, whisk together condensed milk and lemon juice. Stir in drained pineapple and chopped pecans. Fold in whipped topping.
Step 2 Pour mixture into prepared crust. Chill before serving.