Pork Tenderloin in Sweet Balsamic Sauce

It's no secret that I am a fan of balsamic vinegar. Well, really almost any vinegar, but especially balsamic. So, I've played around with creating different marinades in the past, and the one I used for this pork is one of my very favorites. I've gotten inspiration from a number of sources, that used a variety of ingredients, and I played with them until I came up with one of my own. It goes great with pork, beef, fish (salmon), and chicken. So versatile and so freakin' delicious!! I had some pork tenderloin in the freezer and I wanted to try a new flavor for it to add to my collection. This one is definitely a winner!! Next time I will try my Red Wine Vinegar marinade. If you are a fan of  pork tenderloin and looking for a new sauce/marinade, you should definitely give this one a try!!

Pork Tenderloin in Sweet Balsamic Sauce
A Sweet Beginnings' Original

Ingredients

• 1 lb pork tenderloin, trimmed of fat
• 1/3 cup balsamic vinegar
• 1/4 cup olive oil
• 1 Tbsp honey
• 3 Tbsp Worcestershire sauce
• 2 garlic cloves, minced
• 1 tsp dried, minced onion
• 2 tsp dried thyme leaves

Preparation

1. Mix all ingredients (other than the pork) together in a bowl.
2. Place pork in a large Ziploc bag and pour mixture over the top. Turn the pork to coat. Seal the bag and refrigerate for 30 min-24 hours.
3. Remove pork from marinade and slice into 1/2 inch medallions.
4. Heat a skillet over medium high heat and spray with cooking spray. Place the pork medallions in the skillet. Cook until browned on one side, about 2 minutes, then flip over and pour marinade from Ziploc into the skillet.
5. Cook until pork is no longer pink in the center and the sauce has thickened slightly, about 5 minutes.
6. Remove from pan, drizzle sauce over the top and serve!!