2/3 C. fruit preserves (apricot or cherry is good)
1⁄4 C. balsamic vinegar (Ritrovo Selections is one of our favorites)
2 Tb. lemon or orange juice
1 tsp. dry thyme
1 1⁄2 lb. pork tenderloin, silver skin removed
Salt and pepper to taste
1. Preheat your oven to 425 and take the pork out of the fridge – you want it close to room temp when you cook it.
2. Combine the preserves, vinegar, juice and thyme in a small pan. Bring it to a simmer and cook ‘til it’s thick, about 10 minutes. Correct the seasoning with salt and pepper, and reserve about 1⁄2 of the glaze for service.
3. Place the pork on a foil lined baking sheet, salt and pepper it, and brush it on all sides with the remaining glaze. Roast it for about 15 minutes or until the pork reads 140-145 on a meat thermometer. 4. Let it rest covered for 10 minutes, then serve it with the reserved glaze, some fall squash and maybe some green beans.