Balsamic Glazed Pork Tenderloin

This balsamic glazed pork tenderloin is wonderfully tender and flavorful and makes the perfect entree. 

In our house, Jimmy is the ultimate grill master. He’s perfected steaks, lobster, chicken and now, this delicious pork tenderloin dish. I love the flavor of this dish and it tastes like something you would order from a restaurant. The best part is that it’s super easy. 

I adapted the recipe from Shauna Niequest’s book, “Bread and Wine.” It’s a book about the love of food and community and how they both can play a beautiful role in connecting us together at the table. I read it in one airplane ride when traveling to Boston this past Spring for my niece’s first birthday and I loved it. It’s full of Shauna’s personal stories of life and faith and she naturally ties in so many of her delicious recipes into it all. I highly recommend it. 

Balsamic Glazed Pork Tenderloin

Ingredients:

• 2 pork tenderloins
• 1 cup balsamic vinegar
• 1 cup maple syrup
• 1 tablespoon of dijon mustard
• 1/2 cup of beer 
• salt and pepper

Directions:

In a bowl, mix together the maple syrup, balsamic vinegar, and dijon mustard. Add 1/2 cup of this mixture to the beer which will be used for the marinade. Save the rest of the mixture to use as a the glaze. 

Salt and pepper both sides of the pork tenderloin and place in a zip lock bag with the marinade. Let it sit in the fridge for at least 2-3 hours. When you’re ready to grill, cook 3-4 minutes on each side until the meat thermometer reads 145 degrees. Cover with foil and let it sit for 10 minutes before slicing. This ensures all the delicious juices to remain inside the meat. Don’t skip this step! While the pork is grilling and resting, pour the remaining balsamic mixture into a pot and boil gently until it reduces by half. This will take about 15 minutes and turn into a thicker glaze. 

After resting, slice the tenderloin diagonally into one inch slices. Pour some of the glaze over the sliced meat and place the rest in a bowl so that people can pour more sauce as they wish. 

I mean…. come on!!! It is so good you guys and the sauce is incredible. I love garnishing it with fresh rosemary from my garden. This is a great meal when entertaining because it makes a good amount of meat. Plus, it’s leaner meat so you can eat more sides! Like my thinking? 
We’ve made this dish a bunch of times and it’s become a staple in our household. I hope you’ll try it out! I promise, it’s delicious! 

Have a wonderful week, friends!

Yuni

Let all that you do be done in love. 1 Corinthians 16:14

Balsamic Glazed Pork Tenderloin

2017-08-14 15:16:26

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Ingredients

1. 2 pork tenderloins
2. 1 cup balsamic vinegar
3. 1 cup maple syrup
4. 1 tablespoon of dijon mustard
5. 1/2 cup of beer
6. salt and pepper

Instructions

1. In a bowl, mix together the maple syrup, balsamic vinegar, and dijon mustard.
2. Add 1/2 cup of this mixture to the beer which will be used for the marinade.
3. Save the rest of the mixture to use as a the glaze.
4. Salt and pepper both sides of the pork tenderloin and place in a zip lock bag with the marinade. Let it sit in the fridge for at least 2-3 hours.
5. When you’re ready to grill, cook 3-4 minutes on each side until the meat thermometer reads 145 degrees.
6. Cover with foil and let it sit for 10 minutes before slicing. This ensures all the delicious juices to remain inside the meat. Don’t skip this step!
7. While the pork is grilling and resting, pour the remaining balsamic mixture into a pot and boil gently until it reduces by half. This will take about 15 minutes and turn into a thicker glaze.
8. After resting, slice the tenderloin diagonally into one inch slices.
9. Pour some of the glaze over the sliced meat and place the rest in a bowl so that people can pour more sauce as they wish.

By Yuni Min

Adapted from Shauna Nieguest

Adapted from Shauna Nieguest

Love Your Abode https://loveyourabode.com/