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.
More Weekday Supper Recipes
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
You may need these supplies to make the pork tenderloin recipe:
- 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
- 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.
Adapted from About.com/Southern Foods
Amount Per Serving: Calories: 0 Total Fat: 0g