Maple Balsamic Pork Tenderloin
by Shauna Niequest, author of Bread & Wine
This is may favorite way to serve pork tenderloin, and the marinade and glaze are great on chicken too. What I love about pork tenderloin is that it feels a little bit fancier than chicken, and it’s so easy to cook the tenderloins and then slice them an deserve them on a big platter as opposed to filing a grill or a pan on the stove with a dozen individual chicken breast.
2 pork tenderloins
1 cup maple syrup
1 cup balsamic vinegar
1 heaping Tbsp Dijon
1/2 cup beer ow white wine
- Whisk together maple syrup, balsamic vinegar, and Dijon.
- Add 1/2 cup of the maple balsamic mixture to the beer or white wine to create a marinade. Save the rest of the maple balsamic mixture to make the glaze.
- Several hours before serving, salt and pepper the tenderloins, then pour the marinade over them. Cover tightly and refrigerate.
- Just before serving, cook on the grill or on the stove.
- On medium-high heat, cook for 3 to 4 minutes on each of the four sides until a meat thermometer reads 145°. Cover with foil and let rest for 10 minutes before slicing. I’m always tempted to rush that part, but all the lovely juices will run out, so if you need to, set the kitchen timer so you’re not tempted.
- While the pork is cooking and the resting, pour the remaining maple balsamic mixture into a small sauce pan and boil gently until reduced by half, about 15 minutes, creating a thick glaze.
- After the tenderloin has rested, slice it in diagonal one-inch slices. Pour the glaze over the sliced meat, or put it in a little pitcher and let people pour it on their own slices.