This pork is juicy, tender, sooooo yummy, and who doesn't love mac and cheese?

 

Here's what you'll need: 

8 oz. Pork tenderloin

2 garlic cloves, minced

1 tbsp. minced fresh rosemary leaves

1 tbsp. chopped fresh thyme leaves

1/2 c. Braggs Apple Cider Vinegar

2 tsp. Dijon mustard

In a medium bowl, combine all of the ingredients (besides pork),

then transfer to a large bowl or freezer bag with the pork and put in the refrigerator for 30 minutes - 24 hours.  

Preheat your oven to 425ºF.

Roast the tenderloin for 15 to 20 minutes (until temp reads 145ºF).

 

To make mac & cheese- You'll need:

1 c. dry whole grain fusilli (or other pasta), cooked to package directions

1/4 c. 0% milk

4 oz sharp cheddar cheese, grated

In a medium sized pot, warm milk over medium heat (warm, not boiling).

Remove pot from heat and stir in the cheese.

Stir until completely melted.

Pour sauce over your cooked pasta.

 

 

Enjoy!