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Maple Balsamic Pork Tenderloin: A Must-Try Recipe Today!

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A delicious and savory Maple Balsamic Pork Tenderloin recipe that combines the sweetness of maple syrup with the tanginess of balsamic vinegar, creating a flavorful dish perfect for any occasion.

Ingredients

Scale
  • 1 ½ lb pork tenderloin
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ¼ cup pure maple syrup
  • ¼ cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 3 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • ½ teaspoon dried rosemary
  • ¼ teaspoon ground black pepper

Instructions

  1. Preheat the oven. Set the oven to 400°F. Line a baking dish with foil or lightly grease it with olive oil.
  2. Prepare the pork. Pat the pork tenderloin dry with paper towels. Rub it with olive oil, salt, black pepper, garlic powder, thyme, and smoked paprika.
  3. Make the glaze. In a small bowl, whisk together the maple syrup, balsamic vinegar, Dijon mustard, minced garlic, soy sauce, olive oil, rosemary, and black pepper.
  4. Sear the pork. Heat an oven-safe skillet over medium-high heat. Sear the tenderloin for 2–3 minutes per side until nicely browned.
  5. Add the glaze. Pour about two-thirds of the maple balsamic mixture over the pork, turning the meat to coat it evenly. Reserve the remaining glaze for finishing.
  6. Roast the pork. Transfer the skillet to the oven, or move the pork and glaze to the prepared baking dish. Roast for approximately 15–25 minutes, depending on thickness, until the thickest part reaches an internal temperature of 145°F.
  7. Rest the meat. Transfer the pork to a cutting board and let it rest for 3–5 minutes. This helps keep the meat juicy.
  8. Finish the sauce. While the pork rests, pour the pan juices into a small saucepan with the reserved glaze. Simmer for 2–4 minutes until slightly thickened. If the glaze is already thick, simply warm it gently.
  9. Slice and serve. Cut the pork into ½-inch slices. Drizzle the warm maple balsamic glaze over the top and garnish with fresh thyme or rosemary if desired.

Notes

  • Avoid overcooking: Pork tenderloin is lean and can dry out quickly. Use a meat thermometer and aim for 145°F, followed by a short rest.
  • Get a beautiful crust: Searing before roasting adds flavor and color.
  • Balance the sweetness: Add 1 teaspoon of extra balsamic vinegar if you prefer a tangier glaze.
  • Prevent burning: Maple syrup contains sugar, so keep the glaze from reducing too much in the hot oven.
  • Let it rest: Resting before slicing helps retain the juices.

Nutrition

Find it online: https://tastydelice.com/maple-balsamic-pork-tenderloin-recipe/