MAPLE BALSAMIC PORK TENDERLOIN
Pork Tenderloin is definitely one of my favorite cuts of meat in the whole wide world (I can’t believe I’m using that expression again. I’ll have to think of another one, seriously! I feel like everything is “my favorite in the whole wide world”, lately…)
But really, I absolutely LOVE pork tenderloin. I mean, not only is it super lean, but it’s also unbelievably and naturally tasty, juicy and tender. You don’t need to do much to it at all in order to turn it into a more than decent meal. A little bit of salt and pepper really goes a long way when it comes to dressing up this deliciously versatile and surprisingly affordable cut of meat.
And if you feel like kicking things up a notch, a simple little marinade will easily turn any pork tenderloin into a veritable feast fit for a king, or at the very least worthy of a 5 star restaurant.
Like this delicious Maple Balsamic Pork Tenderloin, for instance…
Perfectly tender, tasty and juicy, this Maple Balsamic Pork Tenderloin would be just as fantastic served on a weeknight as it would be on special occasions
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
US Customary - Metric
In a large mixing bowl or glass measuring cup, combine all the ingredients for the marinade and whisk until well combined.
Place the pork tenderloins in a baking dish that's just big enough to accomodate them and then pour the marinade right over them. Toss delicately until both tenderloins are well coated, then cover with plastic wrap and place in the refrigerator to marinate for at least 6 hours, but preferably overnight.
When you are ready to cook your meat, preheat your oven to 375°F.
In a large, heavy skillet, heat a few tablespoons of healthy cooking oil or fat over medium-high heat. Once the pan is hot enough, remove the pork from the marinade and wipe off excess marinade; sear the tenderloins for a minute or two on each side, until they get nice and golden brown.
Pour the marinade over the meat, simmer for about a minute then some of that marinade over the tenderloins to coat well. Cover the skillet lightly with aluminum foil and bake in the oven for 15 minutes.
After 15 minutes, remove the foil, spoon some fresh sauce over the meat and return to the oven for another 5 minutes, or until a meat thermometer insterted in the thickest part of the meat registers 145°F
Take your tenderloins out of the oven, tent them loosely with the foil and let them rest for 3 to 5 minutes.
Slice into thick medallions and serve with the maple balsamic sauce.
resep dari : https://thehealthyfoodie.com
But really, I absolutely LOVE pork tenderloin. I mean, not only is it super lean, but it’s also unbelievably and naturally tasty, juicy and tender. You don’t need to do much to it at all in order to turn it into a more than decent meal. A little bit of salt and pepper really goes a long way when it comes to dressing up this deliciously versatile and surprisingly affordable cut of meat.
And if you feel like kicking things up a notch, a simple little marinade will easily turn any pork tenderloin into a veritable feast fit for a king, or at the very least worthy of a 5 star restaurant.
Like this delicious Maple Balsamic Pork Tenderloin, for instance…
Perfectly tender, tasty and juicy, this Maple Balsamic Pork Tenderloin would be just as fantastic served on a weeknight as it would be on special occasions
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
US Customary - Metric
Instructions
In a large mixing bowl or glass measuring cup, combine all the ingredients for the marinade and whisk until well combined.
Place the pork tenderloins in a baking dish that's just big enough to accomodate them and then pour the marinade right over them. Toss delicately until both tenderloins are well coated, then cover with plastic wrap and place in the refrigerator to marinate for at least 6 hours, but preferably overnight.
When you are ready to cook your meat, preheat your oven to 375°F.
In a large, heavy skillet, heat a few tablespoons of healthy cooking oil or fat over medium-high heat. Once the pan is hot enough, remove the pork from the marinade and wipe off excess marinade; sear the tenderloins for a minute or two on each side, until they get nice and golden brown.
Pour the marinade over the meat, simmer for about a minute then some of that marinade over the tenderloins to coat well. Cover the skillet lightly with aluminum foil and bake in the oven for 15 minutes.
After 15 minutes, remove the foil, spoon some fresh sauce over the meat and return to the oven for another 5 minutes, or until a meat thermometer insterted in the thickest part of the meat registers 145°F
Take your tenderloins out of the oven, tent them loosely with the foil and let them rest for 3 to 5 minutes.
Slice into thick medallions and serve with the maple balsamic sauce.
resep dari : https://thehealthyfoodie.com
