Easy Pork Tenderloin with Maple-Balsamic Sauce Recipe
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 Servings
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Calories
223 kcal
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Course
Main Course
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Cuisine
North American
Easy Pork Tenderloin with Maple-Balsamic Sauce Recipe
Description
The Easy Pork Tenderloin with Maple-Balsamic Sauce recipe prepares pork medallions sliced from a whole tenderloin that are pounded thin for quick and even cooking. Each piece is seasoned with salt, pepper, and garlic powder, then seared in vegetable oil on medium-high heat for about 90 seconds per side until the internal temperature reaches 145°F. The sauce is made by boiling real maple syrup, balsamic vinegar, and red pepper flakes to concentrate flavors, then whisking in Dijon mustard off the heat for a tangy glaze.
The maple-balsamic sauce combines sweet, tart, and slightly spicy notes that complement the savory pork. The tenderloin medallions develop a browned exterior with a juicy center due to the quick sear. Serving with scallion chunks adds a mild fresh onion flavor that contrasts with the sauce.
Leftover pork stores well in the refrigerator for 3 to 4 days or can be frozen for up to 3 months. For best texture on reheating, warm gently in a skillet rather than the microwave to preserve moisture. Thaw frozen portions overnight in the fridge before warming.
Ingredients
- 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 black pepper freshly ground
- 1/4 teaspoon garlic powder
- scallion chunks for garnish
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.
Notes
- Store leftover pork tenderloin in an airtight container refrigerated up to 3-4 days or freeze up to 3 months.
- Reheat thawed pork gently in a skillet over medium heat to maintain moisture and texture better than microwaving.
- Ensure internal temperature reaches 145°F for safe and juicy pork.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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