Made this last night for dinner. Used basil instead of thyme, only 3/4 tsp. Next time I will use less maple syrup, as was a little sweet, and a little more cayenne, as we prefer a little more heat. Served it with roasted tri-colour carrots, asparagus and baby broccoli. Was really yum(Not my photo but looked the same, didn’t serve with rice either)
Maple Balsamic Pork Tenderloin
Serves: Serves 4-6
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
½ cup pure maple syrup
¼ cup balsamic vinegar
3 tbsp Dijon mustard
2 tbsp extra-virgin olive oil
1 tsp (I use Himalayan salt)
½ tsp ground black pepper
¼ tsp cayenne pepper
In a large mixing bowl or glass measuring cup, combine all the ingredients for the marinade and whisk until well combined.
Place the pork tenderloins in a baking dish that’s just big enough to accommodate 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.
When you are ready to cook your meat, preheat your oven to 375°F.
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.
Pour the marinade over the meat, simmer for about a minute then spoon 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.
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 inserted in the thickest part of the meat registers 145°F
Take your tenderloins out of the oven, tent them loosely with the foil and let them rest for 3 to 5 minutes.
Slice into thick medallions and serve with the maple balsamic sauce.