Maple Balsamic Pork Tenderloin

Perfectly tender, tasty and juicy, this Maple Balsamic Pork Tenderloin would be just as fantastic served on a weeknight as it would be on special occasions

Pork Tenderloin is definitely one of my favorite cuts of meat in the whole wide world (I can’t believe I’m using that expression again. I’ll have to think of another one, seriously! I feel like everything is “my favorite in the whole wide world”, lately…) 

But really, I absolutely LOVE pork tenderloin. I mean, not only is it super lean, but it’s also unbelievably and naturally tasty, juicy and tender. You don’t need to do much to it at all in order to turn it into a more than decent meal. A little bit of salt and pepper really goes a long way when it comes to dressing up this deliciously versatile and surprisingly affordable cut of meat.

And if you feel like kicking things up a notch, a simple little marinade will easily turn any pork tenderloin into a veritable feast fit for a king, or at the very least worthy of a 5 star restaurant.

Like this delicious Maple Balsamic Pork Tenderloin, for instance…

The marinade, made with a few basic ingredients that you probably already have in your fridge and pantry, doubles as a deliciously sweet and sticky sauce, in which the meat gets to cook to beautiful pink and tender perfection.

The best part about this dish is it’s stupid easy AND quick to make.

Providing that you placed your meat to marinate the previous day, which will only require about 10 minutes of your time, you can expect to drop this delicious and elegant dish on your table in under 25 minutes.

This makes it an ideal contender for an easy weeknight dinner, but once you’ve tasted it, I’ve no doubt that you will agree with me that it would be just as appropriate if served on special occasions.

Like, you know… isn’t Valentine’s Day right around the corner?

The day before you are planning on serving your pork tenderloin, make the marinade by combining all the ingredients in a large mixing bowl or glass measuring cup.

Then, place the pork tenderloins in a baking dish that’s just big enough to accommodate them and then pour the marinade right over them.

Toss delicately until both tenderloins are well coated, then cover with plastic wrap and place in the refrigerator to marinate overnight, or at the very least, 6 hours.

When you are ready to cook your meat, preheat your oven to 375°F.

In a large, heavy skillet, heat a few tablespoons of healthy cooking oil or fat over medium-high heat. Once the pan is hot enough, remove the pork from the marinade and wipe off excess marinade; sear the tenderloins for a minute or two on each side, until they get nice and golden brown.

Pour the marinade over the meat and simmer for about a minute…

Spoon some of that marinade over the tenderloins to coat well.

Cover the skillet lightly with aluminum foil and bake in the oven for 15 minutes.

After 15 minutes, remove the foil, spoon some fresh sauce over the meat and return the skillet to the oven for another 5 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 145°F.

Then, take your tenderloins out of the oven, tent them loosely with the foil and let them rest for 3 to 5 minutes.

All that’s left to do is slice your meat into thick medallions and serve.

I chose to serve mine over a bed of rice, but this would be just as delicious with pasta, spaghetti squash, or even roasted vegetables, why not?

Whatever you do, make sure to spoon some of that delicious maple balsamic sauce all over the meat.

Trust me, this stuff is so good, you definitely won’t want to let it go to waste!

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4.63 from 286 votes

Maple Balsamic Pork Tenderloin

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Marinating: 6 hours hours

Total Time: 45 minutes minutes

Perfectly tender, tasty and juicy, this Maple Balsamic Pork Tenderloin would be just as fantastic served on a weeknight as it would be on special occasions

Servings: 6

Ingredients

US Customary - Metric

• 2 tbsp healthy cooking fat or oil of your choice
• 2 pork tenderloins, about 450g (16oz) each

For the marinade/sauce

• 2 dry shallots, minced
• 2 large garlic cloves, minced
• 1 tbsp finely chopped fresh thyme
• 1/2 cup pure maple syrup
• 1/4 cup balsamic vinegar
• 3 tbsp Dijon mustard
• 2 tbsp extra-virgin olive oil
• 1 tsp salt, I use Himalayan salt
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper

Instructions

• In a large mixing bowl or glass measuring cup, combine all the ingredients for the marinade and whisk until well combined.
• Place the pork tenderloins in a baking dish that's just big enough to accomodate them and then pour the marinade right over them. Toss delicately until both tenderloins are well coated, then cover with plastic wrap and place in the refrigerator to marinate for at least 6 hours, but preferably overnight.
• When you are ready to cook your meat, preheat your oven to 375°F.
• In a large, heavy skillet, heat a few tablespoons of healthy cooking oil or fat over medium-high heat. Once the pan is hot enough, remove the pork from the marinade and wipe off excess marinade; sear the tenderloins for a minute or two on each side, until they get nice and golden brown.
• Pour the marinade over the meat, simmer for about a minute then some of that marinade over the tenderloins to coat well. Cover the skillet lightly with aluminum foil and bake in the oven for 15 minutes.
• After 15 minutes, remove the foil, spoon some fresh sauce over the meat and return to the oven for another 5 minutes, or until a meat thermometer insterted in the thickest part of the meat registers 145°F
• Take your tenderloins out of the oven, tent them loosely with the foil and let them rest for 3 to 5 minutes.
• Slice into thick medallions and serve with the maple balsamic sauce.

Nutrition

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

Course: Main Course

Cuisine: American

Author: Sonia! The Healthy Foodie

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