If you are in need of some mid-week dinner inspiration, this is the recipe that will have your mouth watering as your eyes glaze over the ingredients, to make the glaze. Who can resist the award winning combination of maple syrup and balsamic vinegar that is added to the beef stock and Dijon mustard, then reduced to a lovely thick sauce? Incredibly amazing. We will be the first to admit, it is difficult to refuse a second or third slice of this tender, succulent and sweet tenderloin.
Shallots work wonders in sauces, where the focus is meant to be on the other components, in this case the maple-balsamic glaze. Shallots are a variety of onion, but with a more mild flavor, which makes them suitable for eating raw in salads, and let’s not get started on fermenting. They are smaller than onions, more elongated too, and rich in polyphenolic compounds – in short, they increase energy levels, help in blood circulation they are even said to maintain low stress levels. We’re all for that, and it is always good to branch out and eat all sorts of veggies, the only way to know if you like them is to try them!
Remember to make the marinade ahead of time – 4 hours of marinating is ideal, as the actual baking takes less than an hour. This gives you some minutes to prepare a superb side dish of balsamic broccoli and wild mushrooms while the tenderloin is roasting in the oven.
Pork Tenderloin With Maple-Balsamic Sauce Recipe
Protein: 46g / %
Carbs: 24g / %
Fat: 27g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 pork tenderloins
- 2 garlic cloves, minced
- 1 shallot, minced
- 1 tbsp. fresh thyme, minced
- 1/2 cup pork or beef stock
- 1/4 cup pure maple syrup
- 1/4 cup balsamic vinegar
- 2 tbsp. Dijon mustard
- 1/4 cup olive oil
- Cooking fat
- Sea salt and freshly ground black pepper
- In a bowl combine all the ingredients except the pork and cooking fat; season to taste.
- Place the pork tenderloins in a marinating container, and season to taste.
- Pour the maple-balsamic vinegar mixture over the pork, cover and marinate 4 to 12 hours in the refrigerator.
- Preheat oven to 425 F.
- Remove the tenderloins from marinade and pour remaining juice into a separate saucepan.
- Heat cooking fat in a skillet over high heat.
- Brown the tenderloin on all sides, 2 to 3 minutes.
- Place the tenderloins in a baking dish, and bake 35 to 40 minutes, until done.
- Bring the remaining marinade to a boil, simmer 10 to 12 minutes or until the sauce thickens (you may want to add more stock if there’s not enough marinade).
- Serve the tenderloin with the sauce drizzled on top.