Pork Tenderloin With Maple Balsamic Sauce Recipe

Pork Tenderloin With Maple Balsamic Sauce on a white tray.

5 from 3 votes

Pork Tenderloin With Maple Balsamic Sauce Recipe

It is hard to imagine this glaze and not salivate over the amazing flavors that you know are to come - maple syrup, balsamic vinegar, and Dijon, reduced to a thick sauce to drench your roasted pork tenderloin.

Course Main Course

Cuisine American

Keyword maple balsamic sauce, paleo, pork tenderloin, recipe

Prep Time 4 10

Cook Time 50

Total Time 5

Servings people

Calories 1295kcal

Cost 10

Ingredients

2 pork tenderloins
2 garlic cloves minced
1 shallot minced
1 tbsp. fresh thyme minced
½ cup pork or beef stock
¼ cup pure maple syrup
¼ cup balsamic vinegar
2 tbsp. Dijon mustard
¼ cup olive oil
Cooking fat
Sea salt and freshly ground black pepper

Instructions

In a bowl, combine all the ingredients except the pork and cooking fat; season to taste.
2 garlic cloves, 1 shallot, 1 tbsp. fresh thyme, ½ cup pork or beef stock, ¼ cup pure maple syrup, ¼ cup balsamic vinegar, 2 tbsp. Dijon mustard, ¼ cup olive oil, Sea salt and freshly ground black pepper
Place the pork tenderloins in a marinating container and season to taste.
2 pork tenderloins, Sea salt and freshly ground black pepper
Pour the maple-balsamic vinegar mixture over the pork, cover, and marinate for 4 to 12 hours in the refrigerator.
Preheat oven to 425 F.
Remove the tenderloins from the marinade and pour the remaining juice into a separate saucepan.
Heat cooking fat in a skillet over high heat.
Cooking fat
Brown the tenderloin on all sides for 2 to 3 minutes.
Place the tenderloins in a baking dish, and bake for 35 to 40 minutes until done.
Bring the remaining marinade to a boil, and simmer for 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.

Nutrition