Ingredients
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2 pints cherry tomatoes
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1 tbsp herbs de Provence or Italian seasoning
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2 tbsp olive oil
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3 tbsp honey
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1 (1 1/2 lb) pork tenderloin
Steps
1
Preheat oven to 425°F. Add the tomatoes to a parchment-lined 13x18-inch rimmed baking sheet. In a small bowl, combine the herbs, oil, and honey. Season with salt and pepper. Stir until honey is dissolved. Drizzle half of honey mixture over tomatoes.
2
Pat the pork dry with paper towels. Move the tomatoes to make a space in the center of the baking sheet. Place pork in the space and season with salt and pepper. Brush remaining honey mixture on pork.
3
Roast pork and tomatoes 30–35 min., until a meat thermometer inserted in thickest part of pork reaches 145°F. Let pork rest 10 min. before slicing.
