4.4 from 2,412 votes
Easy Pork Tenderloin with Maple-Balsamic Sauce Recipe
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 Servings
Calories: 223 kcal
Course:
Main Course
Cuisine:
North American
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 freshly ground black pepper
- 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.
Cup of Yum
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
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
% 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.