Maple Balsamic Pork Tenderloin

Hello Sweet Friends! Today I have another recipe for you! I know I say this all time but this one is SO SO SOOOOOOO GOOD! It was rich and flavorful without being too heavy. I served mine with Brown Rice and Zucchini and I can't wait to make it again! So without further adieu....

Maple Balsamic Pork Tenderloin :

2 Pork tenderloins

2 Tbsp of EVOO

Marinade:

1 Shallot minced

1 Tbsp chopped 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 pepper

1/4 Tsp of cayenne pepper

In a large mixing bowl combine all ingredients for the marinade and whisk until combined.

Place the Pork Tenderloins in a dish and pour the marinade over. Toss lightly so that the marinade coats the pork. Cover with plastic wrap and let it sit for at least 6 hours/ (overnight is best!)

When you are ready to cook preheat your oven to 375.

In a large skillet heat a few tablespoons of EVOO over medium-high heat. 

Remove the pork and wipe off the excess marinade. Sear the pork on all side until they get nice and golden brown.

Pour the remaining marinade over the meat and let that simmer for 2 minutes then spoon some of the marinade over the tenderloins to coat.

Cover the skillet lightly with aluminum foil and place in the oven. Let this cook for about 15 minutes.

Then remove the foil and spoon some of the marinade over the pork and cook another 5 minutes

You want to make sure that your pork reaches an internal temp of 145.

Take the tenderloins out of the oven and tent them loosely with aluminum foil for about 3-5 minutes.

Slice into thick pieces and enjoy with your favorite sides!

Have the BEST Day!

Krista