We always have beef for dinner on Christmas Day, so typically I shake it up with pork for Christmas Eve. Much as I love seafood, I’m sure I would hear a few groans if I served my family the same oyster stew my mom made for us before heading out to Midnight Mass. This Pork Tenderloin with Maple Balsamic Glaze was easy enough for a Weekday Supper, yet elegant enough to serve to company. And it was perfect for a busy holiday meal when we had to scurry out the door at 6:30 PM for church. My crew gave it a thumbs up…the maple gives a nice sweetness and the balsamic balances the maple with some acidity. For those who don’t like mushrooms, like my Mr. Picky, they can easily be eaten around. There was nary a complaint.
The Sunday Supper crew is also involved in sharing Weekday Supper recipes Monday through Friday. Today I’m joining in with this super simple recipe that tastes like you’ve slaved over a hot stove all afternoon. Please check out the other marvelous recipes featured this week:
Monday – Momma’s Meals – Honey Garlic Chicken
Tuesday – Shockingly Delicious – Shortcut Lentil Pasta Sauce
Wednesday – Family Foodie – Broccoli and Ricotta Puffs
Thursday – That Skinny Chick Can Bake – Pork Tenderloin with Maple Balsamic Glaze
Friday – Alida’s Kitchen – Lentil Tacos
- 2 pork tenderloins
- Salt and pepper
- 2 tablespoons flour (I used Wondra)
- Olive oil, for sauteing
- 6 to 8 ounces sliced or diced mushrooms
- 4 green onions, sliced
- 2 tablespoons olive oil
- ⅓ cup balsamic vinegar
- ¼ cup maple syrup
- 2 large cloves garlic
- 1 tablespoon rosemary
- Preheat oven to 350°.
- Slice pork tenderloins into 1 inch slices. Lightly sprinkle both sides of the medallions with salt and pepper; press both sides into the flour.
- Put enough olive oil in a large nonstick skillet to coat the bottom of the pan; heat over medium heat. Add the pork and brown for about 2 minutes on each side. Remove the pork to a plate. Add the mushrooms, more olive oil if needed, and green onions to the pan. Cook until mushrooms are just tender.
- Combine the glaze ingredients. Put the pork tenderloin back in the skillet and pour glaze over all; stir to coat all pieces of pork. Transfer to the oven (make sure your skillet is oven safe) and bake for 20 to 25 minutes, stirring once. Serve hot.