Maple Balsamic Pork Tenderloin #Dinner #glutenfree

Maple Balsamic Pork Tenderloin #Dinner #glutenfree

Flawlessly delicate, delicious and succulent, this Maple Balsamic Pork Tenderloin would be similarly as incredible served on a weeknight as it would be on uncommon events

Pork Tenderloin is certainly one of my most loved cuts of meat in the entire world (I can't trust I'm utilizing that articulation once more. I'll need to think about another, genuinely! I have a craving for everything is "my most loved in the entire world", of late… )

However, I totally LOVE pork tenderloin. That is to say, in addition to the fact that it is excessively lean, it's inconceivably and normally delectable, delicious and delicate. You don't have to do a lot to it at all so as to transform it into a more than not too bad feast. A smidgen of salt and pepper truly goes far with regards to sprucing up this delectably adaptable and shockingly reasonable cut of meat.

Also Try Our Recipe : Key West Grilled Chicken

Maple Balsamic Pork Tenderloin #Dinner #glutenfree


  • 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


  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.

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