It took me probably 4 or 5 times putting this on my menu plan before I finally remembered to take our pork tenderloin out of the freezer to defrost in time! But honestly? That was the hardest part of this recipe, haha. It was SO easy, and so good! The only thing I would do differently, is to double the glaze amount. I used it all to baste the pork on the outside, and had none left to drizzle on the sliced meat once served, which would have taken this dish from good to absolutely amazing. The flavor on the outside of the pork was delicious, and the inside was tender and juicy, but it really needed extra glaze to take it over the top, and make it pintastic!!
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