Prep time: 15 mins | Cook time: 30 mins | Marinating: 6 hrs | Total time: 45 mins | Servings: 6
A wonderful dish that’s perfect not only for the weeknights but on special occasions, too. Tender, super juicy pork tenderloins with fantastic maple balsamic vinegar.
INGREDIENTS
2 tablespoons healthy cooking fat or oil of your choice
2 pork tenderloins, about 450 grams (16 ounces) each
Marinade/sauce:
2 dry shallots, minced
2 large garlic cloves, minced
1 tablespoon finely chopped fresh thyme
1/2 c. pure maple syrup
1/4 c. balsamic vinegar
3 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
1 teaspoon salt (I used Himalayan salt)
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
HOW TO MAKE MAPLE BALSAMIC PORK TENDERLOIN
Step 1: Combine the marinade ingredients in a large mixing bowl or glass measuring cup until well incorporated.
Step 2: In a baking dish, place the pork tenderloins, making sure that the dish is large enough to fit the tenderloins. Pour the marinade over the pork, then carefully toss to coat. With plastic wrap, cover the dish and sit in the fridge for at least 6 hours or overnight.
Step 3: Prepare the oven once ready to cook and preheat to 375 degrees F.
Step 4: Heat a couple of tbsp of healthy cooking oil or fat in a large, heavy skillet over medium-high heat.
Step 5: In the meantime, take the pork out of the marinade, wiping the excess off. Once the oil is hot, sear the tenderloins for 1 to 2 minutes per side until golden brown.
Step 6: Over the meat, pour the marinade and let it simmer for a minute.
Step 7: Lightly cover the skillet with aluminium foil and place it in the preheated oven. Bake the tenderloins for about minutes.
Step 8: Remove the foil after 15 minutes and spoon the sauce over the meat. Put back in the oven and bake for 5 minutes more until the internal temperature reads 145 degrees F.
Step 9: After removing the tenderloins from the oven, loosely tent them with foil and let them rest for at least 3 to 5 minutes.
Step 10: Slice the tenderloins into thick medallions. Serve them with maple balsamic vinegar. Enjoy!
Nutrition Facts:
Calories: 358kcal | Carbohydrates: 22g | Protein: 31g | Fat: 14g | Saturated fat: 3g | Cholesterol: 97mg | Sodium: 557mg | Potassium: 707mg | Sugar: 18g | Vitamin A: 85iu | Vitamin C: 2.8mg | Calcium: 55mg | Iron: 1.9mg
Ingredients
- 2 tablespoons healthy cooking fat or oil of your choice
- 2 pork tenderloins, about 450 grams (16 ounces) each
- Marinade/sauce:
- 2 dry shallots, minced
- 2 large garlic cloves, minced
- 1 tablespoon finely chopped fresh thyme
- 1/2 c. pure maple syrup
- 1/4 c. balsamic vinegar
- 3 tablespoons Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt (I used Himalayan salt)
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
Instructions
Step 1: Combine the marinade ingredients in a large mixing bowl or glass measuring cup until well incorporated.
Step 2: In a baking dish, place the pork tenderloins, making sure that the dish is large enough to fit the tenderloins. Pour the marinade over the pork, then carefully toss to coat. With plastic wrap, cover the dish and sit in the fridge for at least 6 hours or overnight.
Step 3: Prepare the oven once ready to cook and preheat to 375 degrees F.
Step 4: Heat a couple of tbsp of healthy cooking oil or fat in a large, heavy skillet over medium-high heat.
Step 5: In the meantime, take the pork out of the marinade, wiping the excess off. Once the oil is hot, sear the tenderloins for 1 to 2 minutes per side until golden brown.
Step 6: Over the meat, pour the marinade and let it simmer for a minute.
Step 7: Lightly cover the skillet with aluminium foil and place it in the preheated oven. Bake the tenderloins for about minutes.
Step 8: Remove the foil after 15 minutes and spoon the sauce over the meat. Put back in the oven and bake for 5 minutes more until the internal temperature reads 145 degrees F.
Step 9: After removing the tenderloins from the oven, loosely tent them with foil and let them rest for at least 3 to 5 minutes.
Step 10: Slice the tenderloins into thick medallions. Serve them with maple balsamic vinegar. Enjoy!
