**Indulge in a Culinary Symphony: Maple Balsamic Pork Tenderloin and Its Accompaniments**
Prepare to tantalize your taste buds with a culinary masterpiece - the Maple Balsamic Pork Tenderloin. This succulent dish, bathed in a luscious glaze of maple syrup and balsamic vinegar, promises an explosion of flavors. The tenderloin, known for its lean and delicate texture, is roasted to perfection, achieving a beautiful caramelized crust while maintaining its juicy interior. Accompanying this main attraction are three delectable recipes that elevate the dining experience. Maple Balsamic Roasted Carrots add a touch of sweetness and crunch, while Roasted Brussels Sprouts with Bacon offer a savory and smoky twist. To complete the harmonious meal, a refreshing Arugula Salad with Lemon Vinaigrette provides a light and zesty balance. Get ready to embark on a culinary journey that will leave you craving for more.
MAPLE GLAZED PORK TENDERLOIN
A rich, bold-flavored balsamic maple sauce is the crowning glory of this succulent glazed pork tenderloin. Simple and mouth-watering.
Provided by Cheryl
Categories Main Course
Time 32m
Number Of Ingredients 10
Steps:
- PREPARE TENDERLOIN: If necessary, remove any silver skin left on the tenderloin (stringy white silvery connective tissue) with a small sharp knife. To prepare for grilling, rub with oil and sprinkle with salt, pepper and rosemary (or thyme if you prefer). Note 1 to brine
- HEAT GRILL to medium high - about 400F/204C.
- PREPARE GLAZE: In a microwavable small bowl or measuring cup, add all glaze ingredients and stir. Microwave on high for 1 minute. Stir again.
- GRILL TENDERLOIN: (see Note 2 to roast instead). Grill tenderloin about 4-5 minutes, turn, then baste with glaze mixture. Cook several more minutes, then turn and baste the other side with glaze. You will use about 1/2 the glaze. Cook for about 8-13 minutes in total or until instant read thermometer indicates 140F/60C for medium with a little pink center (or 145F/62.8C for little to no pink). Both temps will rise by 5 degrees with resting. Cover loosely with aluminum foil and let meat rest for 10 minutes.
- SLICE AND SERVE: Transfer pork to a cutting board and slice pork, drizzle with remaining glaze, (that has been warmed in microwave), and serve with apple sauce or your favorite sides.
Nutrition Facts : Calories 394 kcal, Carbohydrate 17 g, Protein 40 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 143 mg, Sodium 671 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
EASY PORK MEDALLIONS WITH MAPLE-BALSAMIC SAUCE RECIPE
Thirty minutes is all you need to make this delicious and easy pork medallions recipe. Try serving with crusty bread - you'll want to mop up every last drop of this maple-balsamic sauce!
Provided by The Wanderlust Kitchen
Categories Main Dish
Time 30m
Number Of Ingredients 10
Steps:
- 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 1/3 of a cup. Turn off the heat and whisk in the dijon mustard.
- Meanwhile, slice the pork tenderloin into 8 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.
- Heat one teaspoon of the vegetable oil in a nonstick skillet over medium-high heat. Season the pounded-out pork pieces with salt, pepper, and garlic powder. Once the oil is hot (3 minutes or so), 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° Fahrenheit. Set aside on a plate.
- Pound out and 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° Fahrenheit.
- Return the rest of the cooked pork to the pan.
- Pour in the maple-balsamic sauce and cook for 1 minute.
- Garnish with scallions.
Nutrition Facts : ServingSize 1 serving, Calories 253 kcal, Carbohydrate 16 g, Protein 30 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 402 mg, Sugar 14 g, UnsaturatedFat 4 g
BALSAMIC-GLAZED PORK TENDERLOIN
Pull out your ovenproof skillet for this juicy balsamic pork tenderloin that goes from stovetop to oven. Balsamic vinegar gives it a tangy glaze. -Lisa Moriarty, Wilton, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.
Nutrition Facts : Calories 298 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 23g protein.
BEST BALSAMIC MARINATED PORK TENDERLOIN
Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.
Provided by maryjmohler
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 6h45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
- Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
- While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.
Nutrition Facts : Calories 133 calories, Carbohydrate 8.4 g, Cholesterol 49.1 mg, Fat 2.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 0.9 g, Sodium 126.6 mg, Sugar 7.5 g
BALSAMIC ROAST PORK TENDERLOINS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F.
- Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
- Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
- Let meat rest, transfer to a carving board, slice and serve.
PORK TENDERLOIN WITH CHIPOTLE-MAPLE MOP
We dare you not to go hog wild for our shortcut barbecued pork tenderloin. Oven broiled until golden, this is just the right cure for the cold weather no-'cue blues. From the Great Big Food Show
Provided by Food Network Kitchen
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position a rack closest to the broiler and preheat to high. Combine the coriander, garlic powder, and ginger. Brush the tenderloins with the oil and rub all over with spices. Season with salt and pepper, to taste. Lay the pork on a small shallow pan and broil until golden, turning once, about 5 minutes per side. (An instant-read thermometer should register 130 degrees F when inserted into the thickest part of the meat.)
- Meanwhile, for the sauce: Whisk the syrup, vinegar, hot sauce, and salt together in a small bowl. Set about half the sauce aside. Generously brush the tenderloins all over with the remaining sauce. Return to the broiler and cook, turning once, until a deep rich brown, about 2 to 3 minutes. Set meat aside for 5 minutes to rest before slicing. Serve with reserved sauce for drizzling over the meat.
- 1. Lay the tenderloin on your work surface and slip a sharp knife under the surface of the silver skin. Keeping your knife flat against the meat, make your first cut by slicing away from you and toward the end of the tenderloin.
- 2. Lift the unattached portion of the silver skin up and place your knife at the point where the skin meets the tenderloin. Slice to separate.
- 3. Continue moving down the length of the tenderloin, pulling and slicing until the silver skin is completely removed.
CHILE MAPLE GLAZED PORK TENDERLOIN
Steps:
- In a saucepan on medium heat, add all ingredients for the Chile Maple Glaze and reduce by half. Be careful not to allow to boil over.
- Preheat oven to 450 degrees F.
- Season tenderloin with salt and pepper. Sear tenderloin in a saute pan, roast in a hot oven until medium rare, and then brush with glaze and cook another couple minutes. Caribou should be served rare because of its leanness, veal medium rare, and pork medium. Transfer meat from the pan to a cutting board and add the glaze to pan with veal stock and butter. Reduce until thickened and season with salt and pepper. Serve with Braised Red Cabbage and Sweet Potato Puree.
- In a heavy-bottomed pot on medium heat, melt the butter in the oil. Add the bacon and onions and cook for 2 to 3 minutes. Add the remaining ingredients and cover. Turn down the heat to low. Cook for 20 minutes, stirring every few minutes. When cabbage is tender, season with salt and pepper.
- Place all ingredients into a large pot, bring to a simmer, and cook for 30 minutes. Strain off excess liquid, puree, and season.
MAPLE BALSAMIC PORK TENDERLOIN
This pork tenderloin is glazed with a combination of maple syrup, balsamic vinegar, garlic, and seasonings. If you try this one you will see it's a winner.
Provided by Sageca
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°.
- Slice pork tenderloins crosswise into 1-inch rounds.
- Lightly sprinkle both sides of the medallions with salt and pepper; press both sides into the flour.
- Cover bottom of skillet with olive oil.
- Over medium heat brown pork for about 2 minutes on each side.
- Remove the medallions to a plate.
- Add the mushrooms, shallots and green onions to the pan.
- Cook until mushrooms are just tender.
- Put the pork tenderloin back in the skillet and add balsamic vinegar and maple syrup. Stir to coat all pieces of pork.
- Transfer to a baking pan and place the oven and bake for 30 minutes, stirring once.
- Serve pork with rice, mashed or roasted potatoes.
Nutrition Facts : Calories 48.5, Fat 0.1, Sodium 3, Carbohydrate 11.6, Fiber 0.3, Sugar 6.2, Protein 0.8
MAPLE-GARLIC MARINATED PORK TENDERLOIN
A delicious, sweet marinade using real maple syrup. Great on chicken or pork tenderloin.
Provided by LESLEYCAN
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 8h30m
Yield 6
Number Of Ingredients 6
Steps:
- Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight.
- Preheat grill for medium-low heat.
- Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes.
- Brush grate with oil, and place meat on grate. Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until interior is no longer pink. Avoid using high temperatures as marinade will burn.
Nutrition Facts : Calories 287.6 calories, Carbohydrate 36.8 g, Cholesterol 73.7 mg, Fat 4.9 g, Protein 23.5 g, SaturatedFat 1.5 g, Sodium 188.9 mg, Sugar 31.3 g
Tips:
- For a more flavorful pork tenderloin, marinate it in the maple balsamic glaze for at least 30 minutes before cooking.
- If you don't have a meat thermometer, you can cook the pork tenderloin until it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, or 165 degrees Fahrenheit for well-done.
- Let the pork tenderloin rest for 10 minutes before slicing and serving. This will help the juices redistribute throughout the meat.
- Serve the pork tenderloin with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.
Conclusion:
This maple balsamic pork tenderloin is a delicious and easy-to-make dish that is perfect for a weeknight meal. The tenderloin is cooked to perfection and the maple balsamic glaze adds a sweet and tangy flavor that will tantalize your taste buds. Serve this dish with your favorite sides and you'll have a meal that the whole family will enjoy.
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