Balsamic & Ginger Pork Tenderloin

A quick weeknight dinner for me is usually a salad or a quick pasta. It's easy, reliable, and healthy. But today I got a really great looking pork tenderloin from the market and decided to turn it into dinner.

A pork tenderloin is a great cut of meat because it really satisfies that meat craving without a lot of fat. It also takes on the flavors of whatever or however you cook it, and it doesn't take long at all! With so many great reasons to cook pork tenderloin, I am starting to think that I should do it more often.

Oh, and one more thing.... This meal is the one that keeps on giving! It doesn't take any more effort to make extra, but the leftovers make a great topper for a salad or an incredible sandwich! In fact, we just sliced last night's leftovers and made a killer sandwich with whole grain flax bread, mayonnaise, tomato, sliced white onions and green leaf lettuce. These sandwiches were so so fantastic and much tastier (and I am sure, healthier also) than any sandwich made from store bought deli meat! (I would have posted a picture, but I ate the sandwich so fast, there are only crumbs left!)

Balsamic & Ginger Pork

Serves 2

1 Pork Tenderloin (400-500 grams)

1 tbsp Olive Oil

1/4 cup White Wine

1/3 cup Balsamic Vinegar

1 cup Water

1 1/2 tbsp Fresh Ginger, minced

2 tbsp Honey

Season all sides of the pork with salt and pepper. In a large pan over medium-high heat, add the olive oil. Sear the pork so that it is brown on all sides (about 2 minutes per side).

Add the white wine, balsamic, water, ginger and honey. Reduce the heat to medium low, cover, and let cook for about 15-18 minutes, until cooked through, turning once during cooking (it will be feel medium- firm to the touch). Remove the pork from the pan and place on a cutting board. Let rest for 5-10 minutes before slicing.

Serve drizzled with pan sauce.