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This Maple Balsamic Glazed Pork Tenderloin tastes like a Sunday supper but comes together on a weeknight. The tenderloin is seared in Redstone Wild Mushroom & Sage Olive Oil, roasted until juicy, then brushed with a sticky, caramelized glaze made with Redstone Maple Balsamic Vinegar, Dijon and garlic.
Maple Balsamic Glazed Pork Tenderloin
Redstone Olive Oil, LLC
4
15 minutes
35 minutes
314
American
Dinner
This Maple Balsamic Glazed Pork Tenderloin tastes like a Sunday supper but comes together on a weeknight. The tenderloin is seared in Redstone Wild Mushroom & Sage Olive Oil, roasted until juicy, then brushed with a sticky, caramelized glaze made with Redstone Maple Balsamic Vinegar, Dijon and garlic.
Ingredients
2 pork tenderloins (about 1 pound each), silver skin trimmed
2 tablespoons Redstone Wild Mushroom & Sage Olive Oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon chopped fresh rosemary or thyme
⅓ cup Redstone Maple Balsamic Vinegar
1 tablespoon pure maple syrup
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 tablespoon butter
Directions
Preheat the oven to 400°F. Pat the pork dry and season all over with salt, pepper and rosemary.
Whisk the Maple Balsamic, maple syrup, Dijon and garlic together in a small bowl. Set aside.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the tenderloins on all sides until golden brown, 8 to 10 minutes total.
Brush the pork with about half of the glaze. Transfer the skillet to the oven and roast 12 to 15 minutes, until the thickest part reaches 145°F.
Move the pork to a cutting board and rest for 5 to 10 minutes.
Meanwhile, set the skillet over medium heat (the handle will be hot). Add the remaining glaze and simmer 2 to 3 minutes, scraping up the browned bits, until slightly thickened. Stir in the butter off the heat until glossy.
Slice the pork into medallions and spoon the pan glaze over the top.
