Delicious for any occasion & so easy to plate & take. Medallions may be cut in half for appetizer portions.
1/4 cup balsamic vinegar
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons fresh thyme, or 1/2 tsp. dried thyme
1/4 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon cinnamon
2 tablespoons brown sugar firmly packed
2 cloves Garlic, finely minced
1 2-pound pork tenderloin, trimmed of fat
1. For marinade, combine all ingredients except pork tenderloin. Place pork tenderloin in marinade. Seal & place in refrigerator for 24-hours. Allow to come to room temperature prior to cooking.
2. Preheat oven to 375 degrees Fahrenheit. Bake, uncovered, in marinade for 15 minutes. Remove from oven & discard marinade. Return to oven & continue to bake for 10 to 12 minutes or until internal temperature reaches 145 degrees Fahrenheit. Remove from oven & allow to rest for 10 minutes. Slice into 3/8-inch slices. To serve, arrange on platter. Garnish with curly leaf parsley & cherry tomatoes.
Total Time: 24 hours and 55 minutes
Oven Temperature: 375°F
Nutrition (per serving): 117 calories, 46 calories from fat, 5.2g total fat, 20mg cholesterol, 165.3mg sodium, 133.6mg potassium, 10.5g carbohydrates, <1g fiber, 9.1g sugar, 6.6g protein.
Recipe Type: Entree, Gluten Free
Author: Dr. Jacquelyn P. Horne
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