Easy Pork Tenderloin with Maple-Balsamic Sauce Recipe

Name: Easy Pork Tenderloin with Maple-Balsamic Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 1/4 cup maple syrup; 3 tablespoons balsamic vinegar; 1/8 teaspoon red pepper flakes; 2 teaspoons Dijon mustard; 1 pound pork tenderloin; 2 teaspoons vegetable oil; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon garlic powder; Scallion chunks for garnish

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4.4

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 Servings
Calories
223 kcal
Course
Main Course
Cuisine
North American

Easy Pork Tenderloin with Maple-Balsamic Sauce Recipe

Farrah Baldwin

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In just thirty minutes, you can whip up this succulent and Easy Pork Tenderloin, draped in a mouthwatering maple-balsamic sauce. Perfect with crusty bread to savor every flavorful drop - a true feast for the senses!

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Ingredients

Servings

1/4 cup maple syrup the real stuff!
3 tablespoons balsamic vinegar
1/8 teaspoon red pepper flakes
2 teaspoons Dijon mustard
1 pound pork tenderloin one piece
2 teaspoons vegetable oil divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
Scallion chunks for garnish

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Instructions

Combine the maple syrup, vinegar, and red pepper flakes in a small saucepan. Turn the heat to high and boil for about 3 minutes, until the mixture has reduced to one-third of a cup.
Turn off the heat and whisk in the Dijon mustard.
Meanwhile, slice the pork tenderloin into eight equal pieces. Place four of the pieces between two pieces of plastic wrap and pound until they are about 1/2" to 1/4" thick.
To cook pork medallions, pat the tenderloins dry with a paper towel. Then, heat one teaspoon of vegetable oil in a nonstick skillet over medium-high heat. Season the pounded pork pieces with salt, pepper, and garlic powder. Once the oil is hot (about 3 minutes), add the pork pieces and cook for about 90 seconds per side.
Test with a meat thermometer to ensure the internal temperature is at least 145°F (63°C). Set aside on a plate.
Season the remaining four pork pieces. Add another teaspoon of oil to the pan and cook the pork for 90 seconds per side. Again, test with a meat thermometer to ensure the internal temperature is at least 145°F (63°C).
Return the rest of the cooked pork to the pan.
Pour in the maple-balsamic sauce and cook for 1 minute. Garnish with scallions.

Equipments used:

Notes

Storage Info:
Store leftover Easy Pork Tenderloin in an airtight container in the fridge, where it will stay good for up to 3-4 days. You can freeze it in a freezer-safe container for up to 3 months. To reheat, thaw in the refrigerator if frozen, then gently warm in a skillet over medium heat or in a microwave, being careful not to overcook it. Reheating in a skillet helps to retain the moisture and texture of the pork better than the microwave.

Nutrition Information

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Serving 1serving Calories 223kcal (11%) Carbohydrates 16g (5%) Protein 24g (48%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 74mg (25%) Sodium 383mg (16%) Potassium 513mg (15%) Fiber 0.2g (1%) Sugar 14g (28%) Vitamin A 23IU (0%) Vitamin C 0.01mg (0%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 223 kcal

% Daily Value*

Serving	1serving
Calories	223kcal	11%
Carbohydrates	16g	5%
Protein	24g	48%
Fat	6g	9%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	2g	10%
Trans Fat	0.1g	5%
Cholesterol	74mg	25%
Sodium	383mg	16%
Potassium	513mg	11%
Fiber	0.2g	1%
Sugar	14g	28%
Vitamin A	23IU	0%
Vitamin C	0.01mg	0%
Calcium	35mg	4%
Iron	1mg	6%