Honey-Mustard Pork Tenderloin

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Honey-Mustard Pork Tenderloin
2 tbs honey
2 tbs Dijon mustard
1/4 cup white wine vinegar
2 tbs fresh thyme leaves
1/2 tsp freshly cracked black pepper
1 1/2 lb pork tenderloin
Whisk together honey, mustard, vinegar, thyme, and pepper. Place pork tenderloin in a large zip-top bag and pour in honey mustard mixture. Squish around to make sure pork is completely covered.

Refrigerate at least one hour.
Heat oven to 425°. Lightly oil a baking dish.
Place pork in dish, reserving marinade. Roast 35 min to an hour (depending on the thickness of the tenderloin), checking internal temperature at 30 min.

Pork is done when a thermometer inserted into the center reads 145°. Remove from oven and rest 10 min before slicing.
Place reserved marinade in a small saucepan and boil 5 to 10 min or until thickened, adding water as needed to keep from sticking.
Serve pork drizzled with honey mustard sauce. Serves 6

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