Sweet and Tangy Grape Roasted Pork Tenderloin

• 1 lb whole boneless pork tenderloin, trimmed of all fat

• 1 t extra virgin olive oil

• 1 t fresh minced thyme

• 1 clove minced garlic

• 1/2 t kosher salt

• 1/2 t pepper

• 1 t extra virgin olive oil

• 2 Tb grape jelly

• 2 Tb red wine vinegar

• 1 Tb minced shallots
  

Preheat oven to 500

Place pork on a large foil lined jelly roll pan sprayed with pam.

In a small bowl, combine 1 t oil, 1/2 t salt, 1/2 t pepper, thyme and minced garlic. Mixture will resemble a paste. Use your hands and spread over the pork. Cook 10 minutes in the oven.

Combine 1 t oil, jelly, vinegar and shallots in a small saucepan over high heat. Bring to boil.

Cook 1 minute, stirring with a whisk.

Brush half of this mixture over pork and bake for 5 minutes in the oven. Temperature should register 145 degrees internally.

Place on cutting board and let rest 5 minutes before cutting across the grain into thin slices. Drizzle with remaining jelly vinegar sauce.