Maple Balsamic Pork Tenderloin

Name: Maple Balsamic Pork Tenderloin
Yield: 6 servings
Ingredients: 2 shallots, minced; 3 large garlic cloves, minced; 1/2 Tbls dried thyme; 1/2 cup pure maple syrup; 1/4 cup balsamic vinegar; 3 Tbls Dijon mustard; 2 Tbls extra-virgin olive oil; 1 tsp salt; 1/2 tsp ground black pepper; 1/4 tsp cayenne pepper; 2 Tbls olive oil; 2 lb pork tenderloin

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February 13, 2024

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Maple Balsamic Pork Tenderloin

Yield: 6 servings

Author: Live Like Magick

Perfectly tender, tasty, and juicy, the Maple Balsamic Pork Tenderloin is impressive as well as very delicious.

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Ingredients

For the Marinade

2 shallots, minced
3 large garlic cloves, minced
1/2 Tbls dried thyme
1/2 cup pure maple syrup
1/4 cup balsamic vinegar
3 Tbls Dijon mustard
2 Tbls extra-virgin olive oil
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper

2 Tbls olive oil
2 lb pork tenderloin

Instructions

Whisk all the marinade ingredients together in a large mixing bowl until well combined.
Place the pork tenderloin in a gallon-sized baggie and pour the marinade over it. Place in the refrigerator to marinate for 6-24 hours.
When you are ready to cook the tenderloin, preheat your oven to 375 degrees F.
In a large cast iron skillet, heat the olive oil over medium-high heat. Once the pan is hot enough, remove the pork from the marinade. Sear the tenderloin for a minute or two on each side until it is golden brown on all sides.
Pour the marinade over the meat, and simmer for about a minute. Cover the skillet lightly with aluminum foil and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the foil, spoon some pan drippings over the meat, and return to the oven for another 5 minutes, or until a meat thermometer inserted in the center registers 145 degrees F.
Take your tenderloin out of the oven, tent loosely with foil, and let rest for 5 minutes.
Slice into thick medallions and serve topped with the maple balsamic sauce.