Pork Tenderloin with Maple Balsamic Glaze
This Pork Tenderloin with Maple Balsamic Glaze is easy enough for a weekday supper, yet elegant enough to serve to company. You are going to leave everyone wanting more!
Pork Tenderloin with Maple Balsamic Glaze
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.
You may need these supplies to make the pork tenderloin recipe:
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Pork Tenderloin with Maple Balsamic Glaze
An easy recipe that's delicious enough for company!
Ingredients
- 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
- 1/3 cup balsamic vinegar
- 1/4 cup maple syrup
- 2 large cloves garlic
- 1 tablespoon rosemary
Instructions
- 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.
Notes
Adapted from About.com/Southern Foods
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 343Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 31mgSodium: 116mgCarbohydrates: 40gFiber: 8gSugar: 24gProtein: 19g
This really sounds good Liz, and like something everyone here would eat too! Gonna bookmark it, thanks:@)
Oh yes.. meat with maple actually taste good 🙂 I just found that recently.
Had to walk away for a moment to write down the ingredients on my shopping list. I want to make this dish right away!!
What a beautiful plate of food!
This looks so tasty and yes, definitely elegant enough to serve at a special dinner. Love the maple and balsamic glaze!
Wow this looks amazing! I love pork tenderloin so I’m always looking for new recipes! Thanks for sharing!
Liz, I’m printing this recipe out and I’m making it ASAP. I love eating pork but I’m terrible at cooking it. No matter what cut of pork I buy, no matter how I prepare it, it never tastes very good (usually because I overcook it due to my fear of food poisoning). This looks soooooooo delicious. If I can actually successfully make this, Tony will thank you forever for the recipe!
Wow! I am ashamed to say that I have never cooked with pork before. This has got to change.
What a lovely dish!! And, the nicest part for our family as there would be lots of leftovers for sandwiches, etc.
Oh, this looks great for a weeknight dinner! Yum!
I am craving this pork and those mushrooms. What a great dish. Will be pinning!
Dear Lizzy, I love pork so this is a winner for me.
Blessings dear. Catherine xo
Looks like a wonderful dish! I love the balance of flavors!
Yum!! This sounds really delicious and so easy…that’s what really appeals. Have a great rest of the week, my friend. 🙂
Pork tenderloin is so under-rated, don’t you think? I love it. Delicious recipe.
I am confident this got the thumbs up!
I grew up going to Midnight Mass on Christmas Eve too except it wasn’t ‘mass’ because we weren’t Catholic; it was a carol’s service. I love the look of your pork fillet dish. I think mushrooms go very well with pork and the balsamic and maple syrup combo would be lovely xx
My husband and son (the resident carnivores) will do a back flip for this dinner. 🙂
They look so juicy and flavourful.
I love pork tenderloin! This look so good, my friend. We just bought two tenderloins for this weekend. I can’t wait to make this!
I love the maple flavour, it is so delicious 😀
Perfect tenderloin!
Cheers
CCU
Fantastic recipe Liz. Maple syrup is rare here, but we ‘ll try to get some, because we love pork and we MUST try it with maple-balsamic glaze:) Yummy!
Thank you, great work (as always)!
The mix of vinegar with maple syrup is intriguing…I’m thinking the sauce would be perfect with tofu =) I’m curious about your mother’s oyster stew, too. Especially if you inherited your cooking/baking genes from her =)
Lizzy,
The hubby would love this. He loves anything balsamic and with mushrooms and pork, this wouldn’t be around too long in my house.
Annamaria
Lizzy, I never knew about the history of the Paris Brest, until now…how interesting! Wow, you should be making this fabulous, and super amazing dessert at my s-in-law Fabrizio’s restaurant; I know it would sell out in a ‘blink of an eye’! Happy Super Bowl, Sunday my dear friend! xoxo
Lizzie
Liz, I’m always looking for a good pork dish. The maple and balsamic look like a wonderful addition and I plan to make this soon. Thanks for sharing.
This is a must make and I can hardly wait! Very elegant and everybody in my house would love this.
I love using Pork Tenderloin for easy weekday supper recipe and this one is just brilliant!
Everyone here would gobble this up and lick the platter clean.