Rosemary-Maple Pork Tenerloin Recipe

Name: Rosemary-Maple Pork Tenerloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium shallot, finely chopped; 1 pork tenderloin (about 1lb); 1/4 teaspoon kosher salt; 1/4 teaspoon pepper; 2 tablespoons canola oil; 1/2 cup marsala wine; 8 ounces baby portabella mushrooms, sliced; 2 cups beef stock; 1/2 cup maple syrup; 3 sprigs fresh rosemary

Servings: persons

1 medium shallot, finely chopped
1 pork tenderloin (about 1lb)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons canola oil
1/2 cup marsala wine
8 ounces baby portabella mushrooms, sliced
2 cups beef stock
1/2 cup maple syrup
3 sprigs fresh rosemary

1
Preheat large saute pan on medium high 2-3 minutes.
2
Chip shallot.
3
Season pork with salt and pepper.
4
Place oil in pan, then add pork; cook 4-5 minutes turning occcsionally, or until well browned.
5
Remove pork from pan; cover to keep warm.
6
Remove pan from heat and add Marsala. Stir in mushrooms and shallots; stir 2-3 minutes or until wine has completely evaporated.
7
Stir in beef stock, syrup, and whole rosemary sprigs.
8
Return pork to pan; cover and cook 10-12 minutes, turning pork occasionally, or until pork is 155 degrees.
9
Remove pork from pan and let stand 5-10 minutes before slicing.
10
Continue to cook the sauce 4-5 minutes or until thickened.
11
Slice pork and top with mushroom sauce before serving.

229

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 10 ingredients. The key ingredients include: 1 medium shallot, finely chopped, 1 pork tenderloin (about 1lb), 1/4 teaspoon kosher salt, 1/4 teaspoon pepper, and more.

Yes, Rosemary-Maple Pork Tenerloin 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.

Rosemary-Maple Pork Tenerloin

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