17 March, 2017

Glazed Pork Tenderloin

Posted in : DINNER on March 17, 2017 by : rich1 Tags: balsamic vinegar, dried thyme, maple syrup, onion powder, paprika, pork tenderloin

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Original recipe/pics are from Against All Grain

Pick your sides with this easy prep meal.

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• 1 pound pork tenderloin
• 3 tbsp maple syrup
• 3 tbsp extra virgin olive oil
• 3 tbsp balsamic vinegar
• 1 1/2 tbsp dried thyme
• 3/4 tsp onion powder
• 3/4 tsp paprika
• 3/4 tsp freshly cracked black pepper
• 3/4 tsp salt

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1. In a small bowl, make the marinade by combining all the ingredients (except the tenderloin) and whisk to make sure everything is combined.
2. Place the pork tenderloin in a gallon sized plastic freezer bag and pour the marinade on top. Remove as much air from the bag and zip the top. Gently roll the bag on the kitchen counter a couple of times to make sure that the marinade coats every inch of the tenderloin.
3. Place the bag in the fridge and let it marinade for at least 30 minutes or up to 12 hours.
4. After marinading, remove the bag of tenderloin from the fridge and preheat the oven to 375F.
5. Remove the tenderloin from the marinade and place it in an oven proof baking dish and bake it for 40 minutes.
6. Meanwhile in a small sauce pan, place the leftover marinade and simmer on low heat for about 5-8 minutes or until the sauce thickens slightly. Turn off heat and set it aside.
7. Once the tenderloin is cooked, take it out and brush it with the thickened sauce from the marinade and place it back in the oven.
8. Set the oven on LOW broil and cook for another 5 minutes.
9. Take it out of the oven, cover it with foil and let sit for 10 minutes.
10. Slice it into 1/2 inch thick medallions and serve with roasted vegetables.