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
Pork Tenderloin with Maple Balsamic Glaze
Ingredients
Adapted from About.com/Southern Foods
- 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.
Yield: 4 to 6 servings
Total time: 40 minutes
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 2058kcal Calories from fat 757 | |
| % Daily Value | |
| Total Fat 84g | 129% |
| Saturated Fat 19g | 95% |
| Transfat 0g | |
| Cholesterol 657mg | 219% |
| Sodium 3515mg | 146% |
| Carbohydrate 97g | 32% |
| Dietary Fiber 6g | 24% |
| Sugars 66g | |
| Protein 219g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
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.