Maple Balsamic Pork Tenderloin

2 tbsp healthy cooking fat or oil of your choice
2 pork tenderloins about 450g (16oz) each
For the marinade/sauce
2 dry shallots minced
2 large garlic cloves minced
1 tbsp finely chopped fresh thyme
1/2 cup pure maple syrup
1/4 cup balsamic vinegar
3 tbsp Dijon mustard
2 tbsp extra-virgin olive oil

  • In a large mixing bowl or glass measuring cup, combine all the ingredients for the marinade and whisk until well combined.
  • Place the pork tenderloins in a baking dish that's just big enough to accomodate them and then pour the marinade right over them. Toss delicately until both tenderloins are well coated, then cover with plastic wrap and place in the refrigerator to marinate for at least 6 hours, but preferably overnight.
  • When you are ready to cook your meat, preheat your oven to 375°F.
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