Until recently, I thought I didn’t like pork. I would have put it at the bottom of the list for preferred proteins. I always had the image of a dry, tough, overcooked pork chop in my mind, so unless I was making sausages or pulled pork, pork was a rarity in our home. That
This recipe is fool proof! It takes minimal effort, and turns out perfect every time! It’s unbelievably tender, and the caramelized maple syrup adds a deep sweetness to the salty pork. The below recipe is enough for 2-3 people, but can easily be scaled to serve a crowd!
Maple Balsamic Glazed Pork Tenderloin
- 1 Pork Tenderloin
- 1/2 Cup Real Maple Syrup
- 1/4 Cup Balsamic Vinegar
- 2 TSBP Grainy Dijon Mustard
- 3 Cloves Garlic Minced
- 1 Shallot Minced
- 1 TSP Cayenne Pepper Or to Taste
- Kosher Salt To Taste
- Fresh Cracked Peppercorn To Taste
- 1 TSBP Olive Oil Extra Virgin
- Place maple syrup, balsamic vinegar, dijon mustard, and seasoning to a ziplock bag.
- Add your pork tenderloin to the bag, and coat with the marinade. Carefully roll the bag to remove air, then seal. Place in the fridge, and marinate for up to 24 hours.
- After you have finished marinating, remove your pork from the bag. Pat it dry with paper towel. Preheat an oven safe pan and olive oil over medium high heat. Preheat oven to 375.
- Sear your pork off in the pan (about 2 minutes per side).
- Pour the rest of your marinade over the pork in the pan. Place your pan in your preheated oven. Cook for 15-20 minutes, or until your pork reaches 145 degrees.
- Allow your pork to rest for five minutes prior to slicing. Strain your glaze from the pan, then pour over sliced pork.