Maple Balsamic Pork Tenderloin Recipe

Name: Maple Balsamic Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pork tenderloin; salt and pepper; 2 tablespoons flour; olive oil; 6 ounces sliced mushrooms (optional); 2 green onions, sliced; 1 shallot, finely chopped; 2 large cloves garlic; glaze; 1/3 cup balsamic vinegar; 2 tablespoons maple syrup

Servings: persons

1 pork tenderloin
salt and pepper
2 tablespoons flour
olive oil
6 ounces sliced mushrooms (optional)
2 green onions, sliced
1 shallot, finely chopped
2 large cloves garlic
glaze
1/3 cup balsamic vinegar
2 tablespoons maple syrup

1
Heat oven to 350u00b0.
2
Slice pork tenderloins crosswise into 1-inch rounds.
3
Lightly sprinkle both sides of the medallions with salt and pepper; press both sides into the flour.
4
Cover bottom of skillet with olive oil.
5
Over medium heat brown pork for about 2 minutes on each side.
6
Remove the medallions to a plate.
7
Add the mushrooms, shallots and green onions to the pan.
8
Cook until mushrooms are just tender.
9
Put the pork tenderloin back in the skillet and add balsamic vinegar and maple syrup. Stir to coat all pieces of pork.
10
Transfer to a baking pan and place the oven and bake for 30 minutes, stirring once.
11
Serve pork with rice, mashed or roasted potatoes.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pork tenderloin, salt and pepper, 2 tablespoons flour, olive oil, and more.

Yes, Maple Balsamic Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Maple Balsamic Pork Tenderloin

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