Maple Balsamic Pork Tenderloin
Pork tenderloin + maple syrup + balsamic vinegar + overnight marinade = a tasty, juicy, and tender dish
Adapted from The Healthy Foodie
Pork tenderloin + maple syrup + balsamic vinegar + overnight marinade = a tasty, juicy, and tender dish
Adapted from The Healthy Foodie
- 2 pork tenderloins (16 oz each)
- 2 tablespoons olive oil
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 tablespoon thyme, finely chopped
- 1/2 cup maple syrup
- 1/4 cup balsamic vinegar
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil (extra virgin)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
In a large mixing bowl, combine all the ingredients for the marinade and whisk until well blended.
Place the pork tenderloins in a baking dish just big enough to hold them. Pour the marinade over the pork and roll the tenderloins until well coated. Cover the dish with plastic wrap and place in the refrigerator to marinate for at least 6 hours (preferably overnight).
When ready to cook, preheat over to 375 F.
In a large skillet, heat olive oil over medium-high heat. Remove tenderloins from baking dish and wipe off excess marinade, then place in skillet. Sear the outside of the tenderloins 2-3 minutes per side or until they turn a golden brown color.
The tenderloins are now ready for the oven.
- If the skillet is ovenproof, pour the marinade over the tenderloins to coat, then cover the skillet with foil and place in the oven.
- If the skillet is not ovenproof, return the tenderloins to the baking dish, coat with the marinade, then cover the dish with foil and place in the oven.
Bake for 15 minutes. Uncover, spoon marinade over the tenderloins, then re-cover and bake an additional 5 minutes or until a meat thermometer inserted into the thickest part of the meat reads 145 F.
Remove from the oven, uncover, and allow to rest for 5 minutes.
Cut tenderloins into thick medallions and serve with the maple balsamic sauce.
Servings 6
- Amount Per Serving
- Calories 386kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 3g15%
- Cholesterol 110mg37%
- Sodium 658mg28%
- Potassium 744mg22%
- Total Carbohydrate 21g8%
- Dietary Fiber 1g4%
- Sugars 16g
- Protein 40g80%
- Calcium 3 mg
- Iron 14 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Unlike many other forms of pork, tenderloin is considered cooked when it reaches an internal temperature of 145 F.
- For best flavor, marinate the pork as long as possible; however, even if you can only marinate it for an hour or so, that's okay because you are serving it with the marinade-turned-sauce.