Sweet Balsamic glazed Pork Tenderloin
April 7, 2012
1 1-lb. pork tenderloin
1/4 cup balsamic vinegar
1/4 cup maple syrup (costco has a good price on a jug)
Salt & Pepper to taste
- Add all ingredients to a ziploc bag, let marinate for a couple hours (I marinated mine for about 5, but I bet 1 hour would be good, too, if you’re in a hurry.)
- Pre-heat oven to 400 degrees
- Cut tenderloin in half, place in a medium skillet over medium/high heat. Brown on all sides (about 2-3 min. each side). Remove from pan, place in a oven proof dish (lined in aluminum foil for easy clean up)
- Bake at 400 degrees for about 17-20 minutes or until the inside temperature reads 145 degrees.
- While the tenderloin is roasting, add the remaining marinade to the skillet you browned the tenderloin in. Heat over medium heat and reduce. Should take about 5-10 minutes. If you’re impatient, add a thickening agent. (I’m trying to watch my FODMAP intake so I used oat flour. Like oatmeal, it took about 2-3 minutes for the marinade to thicken to a bbq sauce consistency.)
- Remove tenderloin from oven when finished. Add the tenderloin to the pan of glaze, coat, let rest and cool for about 10 minutes. Enjoy!