Prep time: 15 mins | Cook time: 30 mins | Marinating: 6 hrs | Total time: 45 mins
Serve this tasty, juicy, and perfectly tender maple balsamic pork tenderloin not only on special occasions but on weeknight dinner, too! It’s easy to prep, you just have to be patient as you need to marinate the tenderloin for hours for best results. Don’t worry because the waiting is all worth it!
INGREDIENTS
2 pork tenderloins, about 450grams (16 ounces) each
2 tablespoons healthy cooking fat or oil of your choice
Marinade/sauce:
2 tablespoons extra-virgin olive oil
2 dry shallots, minced
2 large garlic cloves, minced
1/2 c. pure maple syrup
3 tablespoons Dijon mustard
1/4 c. balsamic vinegar
1 teaspoon salt, I use Himalayan salt
1 tablespoon finely chopped fresh thyme
1/4 teaspoon cayenne pepper
1/2 teaspoon ground black 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 mixed.
Step 2: In a baking dish, place the pork tenderloins and pour the marinade over. Carefully toss until the tenderloins are well coated. Tent with plastic wrap and keep in the fridge for at least 6 hours or overnight.
Step 3: Prepare the oven when ready to cook. Preheat it to 375 degrees F.
Step 4: Heat a couple of tbsp of healthy cooking oil or fat in a large, heavy skillet on medium-high heat. Take the pork from the marinade and wipe the excess marinade. Place in the skillet once the oil is hot and sear for about 1 to 2 minutes per side until golden brown.
Step 5: Over the meat, pour the marinade and simmer for about 1 minute. Tightly tent the skillet with aluminium foil and place it in the preheated oven. Bake the meat for about 15 minutes. Uncover and spoon some of the sauce over the meat. Resume baking for additional 5 minutes or until the internal temperature of the meat reached 145 degrees.
Step 6: Take the tenderloins from the oven and loosely cover them with foil. Allow the meat to rest for about 3 to 5 minutes before slicing into thick medallions. Serve the tenderloin with maple balsamic sauce. 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 pork tenderloins, about 450grams (16 ounces) each
- 2 tablespoons healthy cooking fat or oil of your choice
- Marinade/sauce:
- 2 tablespoons extra-virgin olive oil
- 2 dry shallots, minced
- 2 large garlic cloves, minced
- 1/2 c. pure maple syrup
- 3 tablespoons Dijon mustard
- 1/4 c. balsamic vinegar
- 1 teaspoon salt, I use Himalayan salt
- 1 tablespoon finely chopped fresh thyme
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
Instructions
Step 1: Combine the marinade ingredients in a large mixing bowl or glass measuring cup until well mixed.
Step 2: In a baking dish, place the pork tenderloins and pour the marinade over. Carefully toss until the tenderloins are well coated. Tent with plastic wrap and keep in the fridge for at least 6 hours or overnight.
Step 3: Prepare the oven when ready to cook. Preheat it to 375 degrees F.
Step 4: Heat a couple of tbsp of healthy cooking oil or fat in a large, heavy skillet on medium-high heat. Take the pork from the marinade and wipe the excess marinade. Place in the skillet once the oil is hot and sear for about 1 to 2 minutes per side until golden brown.
Step 5: Over the meat, pour the marinade and simmer for about 1 minute. Tightly tent the skillet with aluminium foil and place it in the preheated oven. Bake the meat for about 15 minutes. Uncover and spoon some of the sauce over the meat. Resume baking for additional 5 minutes or until the internal temperature of the meat reached 145 degrees.
Step 6: Take the tenderloins from the oven and loosely cover them with foil. Allow the meat to rest for about 3 to 5 minutes before slicing into thick medallions. Serve the tenderloin with maple balsamic sauce. Enjoy!
