Pork tenderloin. The most versatile of meats.

Middle of the week gets tough when cooking for a family.  Well, the end and beginning isn't easy either.  And sometimes you just need something you know will work,  there will be no sighing or groaning when it hits the table.  "Pork Tenderloin with Roasted Potatoes" from Cook's Country fits the bill.  And it does the impossible, it satisfies the littles, the bigs, and isn't tough to make.  I think it is the sweet syrupy balsamic glaze that puts it over the top, but whatever it is, it is a sure winner on a rough night.

I like to pick up a recipe with eight easy ingredients and have it still seem special and delicious.  Especially when one of the ingredients is salt and pepper or olive oil.  I can do that!  Just some simple chopping and no time consuming prep work...bring it on.

It starts with pork tenderloin which I consider the most versatile of meats.  Just put "pork tenderloin recipe" into google and there is everything from grilled to Asian to slow cooker to stuffed pork tenderloin.  And it cooks fast any which way you do it.

INGREDIENTS

• 2medium Yukon Gold potatoes, scrubbed and sliced 1/2 inch thick
• 3tablespoons olive oil
•  Salt and pepper
• 2pork tenderloins (1 1/2 to 2 pounds total)
• 1teaspoon dried thyme
• 1/2cup balsamic vinegar
• 3tablespoons dark brown sugar
• 1tablespoon coarse grain mustard

INSTRUCTIONS

• 1. Toss potatoes, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Cover tightly with plastic wrap and microwave until edges of potatoes are translucent and shallots begin to soften, about 5 minutes, shaking bowl halfway through cooking. Drain well.
• 2. Meanwhile, pat pork dry and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook tenderloins until well browned all over, 5 to 7 minutes. Transfer to plate.
• 3. Add potato mixture, remaining oil, and thyme to now-empty skillet. Cook until potatoes are browned, about 5 minutes. Transfer to platter and cover with foil. Bring vinegar and brown sugar to boil in now-empty skillet over medium heat. Return tenderloins and any accumulated juices to skillet, cover, and cook, turning occasionally, until meat registers 145 degrees, about 15 minutes. Transfer pork to carving board and tent with foil. Simmer sauce until thickened, about 3 minutes. Off heat, whisk in mustard. Slice pork and transfer to platter with potato mixture. Pour sauce over pork. Serve.