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Kasey Martin
 
March 18, 2019 | All Blog, Recipes, Menus, and Wine Pairings, Wine | Kasey Martin

Recipe: Maple Balsamic Pork Tenderloin

Maple Balsamic Pork Tenderloin
2015 Twenty Three Twenty 

Ingredients:

  • 2 Pork Tenderloins (about 1lb each) 

  • 2 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

  • 1/2 tsp ground black pepper

  • 1/4 tsp cayenne pepper

Instructions: 

  1. In a large mixing bowl, combine all the ingredients (except the pork) and whisk until well combined.

  2. Place the pork tenderloins in a large baking dish and then pour the marinade right over them. Toss 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 ready to cook, preheat the oven to 375F. 

  4. In a large, cast iron skillet, heat a few tablespoons of oil or fat over medium-high heat. Once the pan is hot, remove the pork from the marinade and sear the tenderloins for a minute or two on each side, until they are golden brown.

  5. Pour the remaining marinade over the meat, simmer for about a minute. Cover the skillet lightly with aluminum foil and bake in the oven for 20 minutes or until a meat thermometer insterted in the thickest part of the meat registers 145°F. 

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

  7. Slice into thick medallions and serve over rice, pasta, or roasted vegetables.

 

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