Robin Miller's Recipes for Busy Moms

March 13, 2007 — -- Main Recipe: Balsamic Roasted Pork Tenderloin

1. Preheat the oven to 400 degrees.

2. Coat a shallow roasting pan with cooking spray. Place the pork in the prepared pan and season the top and sides with salt and pepper.

3. In a small bowl, whisk together the vinegar, honey, mustard, and thyme. Spoon the mixture all over the pork, then roast until an instant-read thermometer inserted into the thickest part reads at least 160 degrees (pork may still be pink in the center and that's OK, so long as the temperature is right,) about 45 minutes, basting every 15 minutes if possible.

4. Let the pork stand for 10 minutes before slicing one-third of it crosswise into 1-inch-thick slices. Serve the sliced pork for this meal and refrigerate the leftovers up to 3 days, or freeze up to 3 months.

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Morph Number 1: Pork Fried Rice

1. Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the eggs and cook, stirring frequently, until cooked through and scrambled, 3 to 5 minutes. Remove the eggs to a plate and keep warm.

2. To the same skillet, still over medium heat, heat the remaining 2 teaspoons oil. Add the onion, carrots, and garlic and cook until softened, about 2 minutes. Add the rice and cook for 1 minute, stirring constantly to coat with the oil. Add the hoisin and stir to coat the rice. Add the broth, pork, and peas and bring to a boil. Remove from the heat, cover, and let stand until the liquid is absorbed and the rice tender, about 5 minutes. Fluff with a fork and season to taste with salt and pepper.

3. Transfer the fried rice to individual plates. Chop the cooked egg into small pieces and sprinkle over the rice just before serving. Serves 4.