DIRECTIONS: Preheat oven to 400F. Trim and remove any silver skin from the pork tenderloin. Bring balsamic to a boil and cook over low heat until reduced to 3 tablespoons, about 5 minutes. Stir in cherry preserves; cook 1 minute. Remove from heat and stir in thyme. Combine garlic powder, salt, and pepper. Rub over pork. Heat a cast iron skillet over medium high heat and spray with oil. Brown the pork tenderloin on all sides. Spoon half of the glaze over the pork and transfer to the oven. Bake until the internal temperature reaches 145F. Depending on the thickness, this will range anywhere from 10 to 15 minutes so using a thermometer is a must so it’s not dried out. Let it rest tented with foil 10 minutes before slicing. Slice into 12 slices. Spoon remaining cherry sauce over the pork. 

NOTES: The best tip for not overcooking pork tenderloin is to use a meat thermometer to monitor the internal temperature. Here’s how to do it: 

NUTRITION INFO: 2 slices, Calories: 233 kcal, Carbohydrates: 15 g, Protein: 32 g, Fat: 3.5 g, Saturated Fat: 1 g, Cholesterol: 98.5 mg, Sodium: 365.5 mg, Fiber: 0.5 g, Sugar: 14 g

(Recipe and photo courtesy of Skinnytaste)