Easy Pork Tenderloin with Maple-Balsamic Sauce Recipe
In just thirty minutes, you can whip up this succulent and Easy Pork Tenderloin, draped in a mouthwatering maple-balsamic sauce. Perfect with crusty bread to savor every flavorful drop - a true feast for the senses!
Servings: 4 Servings
Calories: 223kcal
Equipment
Ingredients
- 1/4 cup maple syrup the real stuff!
- 3 tablespoons balsamic vinegar
- 1/8 teaspoon red pepper flakes
- 2 teaspoons dijon mustard
- 1 pound pork tenderloin one piece
- 2 teaspoons vegetable oil divided
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- Scallion chunks for garnish
Instructions
- Combine the maple syrup, vinegar, and red pepper flakes in a small saucepan. Turn the heat to high and boil for about 3 minutes, until the mixture has reduced to one-third of a cup.
- Turn off the heat and whisk in the Dijon mustard.
- Meanwhile, slice the pork tenderloin into eight equal pieces. Place each of the pieces between two pieces of plastic wrap and pound until they are about 1/2" to 1/4" thick.
- To cook pork medallions, pat the tenderloins dry with a paper towel. Then, heat one teaspoon of vegetable oil in a nonstick skillet over medium-high heat. Season the pounded pork pieces with salt, pepper, and garlic powder. Once the oil is hot (about 3 minutes), add the pork pieces and cook for about 90 seconds per side.
- Test with a meat thermometer to ensure the internal temperature is at least 145°F (63°C). Set aside on a plate.
- Season the remaining four pork pieces. Add another teaspoon of oil to the pan and cook the pork for 90 seconds per side. Again, test with a meat thermometer to ensure the internal temperature is at least 145°F (63°C).
- Return the rest of the cooked pork to the pan.
- Pour in the maple-balsamic sauce and cook for 1 minute. Garnish with scallions.
Video
Notes
Storage Info:
Store leftover Easy Pork Tenderloin in an airtight container in the fridge, where it will stay good for up to 3-4 days. You can freeze it in a freezer-safe container for up to 3 months. To reheat, thaw in the refrigerator if frozen, then gently warm in a skillet over medium heat or in a microwave, being careful not to overcook it. Reheating in a skillet helps to retain the moisture and texture of the pork better than the microwave.
Nutrition
Serving: 1serving | Calories: 223kcal | Carbohydrates: 16g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 383mg | Potassium: 513mg | Fiber: 0.2g | Sugar: 14g | Vitamin A: 23IU | Vitamin C: 0.01mg | Calcium: 35mg | Iron: 1mg
