Maple Balsamic Pork Tenderloin #pork #recipes

I completely LOVE pork tenderloin. That is to say, in addition to the fact that it is overly lean, but on the other hand it's extraordinarily and normally scrumptious, succulent and delicate. You don't have to do a lot to it at all so as to transform it into a more than average dinner. A tad of salt and pepper truly goes far with regards to sprucing up this scrumptiously flexible and shockingly moderate cut of meat.

What's more, on the off chance that you have a craving for kicking things up a score, a straightforward little marinade will effectively transform any pork tenderloin into a veritable gala fit for a ruler, or in any event deserving of a 5 star eatery. Like this tasty Maple Balsamic Pork Tenderloin, for example…

The marinade, made with a couple of essential fixings that you likely as of now have in your ice chest and storeroom, serves as a flavorfully sweet and sticky sauce, in which the meat gets the chance to cook to delightful pink and delicate flawlessness. The best part about this dish is it's inept simple AND snappy to make.

Also try our recipe Baked Ranch Pork Chops

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.

Ingredients

• 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

1. In a large mixing bowl or glass measuring cup, combine all the ingredients for the marinade and whisk until well combined.
2. 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.
3. When you are ready to cook your meat, preheat your oven to 375°F.
4. 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.
5. 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.
6. 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
7. Take your tenderloins out of the oven, tent them loosely with the foil and let them rest for 3 to 5 minutes.
8. Slice into thick medallions and serve with the maple balsamic sauce.

Read more our recipe : Low Carb Meatball Casserole

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