Peach Mustard Pork Tenderloin

A rookie on the dinner roster, this became an instant favorite for two reasons: 1) It's easy, and 2) My kids will happily eat it.

Peach Mustard Pork Tenderloin
2/3 cup peach preserves
2 Tbsp. Dijon mustard
2 tsp. Olive oil
Pinch of ground thyme
1/4 tsp. Salt
About 1 1/2 pounds Pork tenderloin

Mix all of the ingredients in a big zipper bag, add pork and marinade in the fridge for at least an hour.  Preheat your oven to 450.  Remove pork, shake off the marinade, and place it in a roasting pan.  Bake uncovered about 30 minutes (check done-ness with your meat thermometer).  While your pork is roasting, pour the marinade into a saucepan and bring it to a boil for 1 minute.  Allow it to cool.  Once your pork is cooked through, let it stand for 5 minutes, then cut it into slices and pour the marinade over it.

Note: I might try to microwave some peaches in water until soft and serve them with this next time...