Maple Balsamic Pork Tenderloin - Overnight

 Maple Balsamic Pork Tenderloin 

Ingredients:

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

1 tsp salt, I use Himalayan salt

1/2 tsp ground black pepper

1/4 tsp cayenne pepper

Directions:

Make the marinade: In a large mixing bowl, whisk together maple syrup, balsamic vinegar, Dijon mustard, olive oil, minced shallots, garlic, thyme, salt, pepper, and cayenne until well combined.

Marinate the pork: Place pork tenderloins in a baking dish. Pour marinade over pork, turning to coat evenly. Cover with plastic wrap and refrigerate overnight (minimum 6 hours).

Prep for cooking: Remove pork from refrigerator 30 minutes before cooking. Preheat oven to 375°F. Remove pork from the marinade, wiping down excess. Reserve the marinade.

Sear the pork: Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Sear tenderloins 2 minutes per side until golden brown.

Add marinade: Pour reserved marinade into skillet. Simmer 1 minute, spooning sauce over pork.

Roast: Cover with foil and transfer to oven; roast for 15 minutes. Remove foil, baste with pan juices, and roast uncovered 5 more minutes until internal temperature reaches 145°F.

Rest and serve: Remove from oven, tent with foil, and rest 5 minutes. Slice into medallions and serve with pan sauce.

Recipe from:

https://thehealthyfoodie.com/maple-balsamic-pork-tenderloin/#recipe