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Maple Balsamic Pork Tenderloin Recipe

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This recipe for Maple Balsamic Pork Tenderloin is from The Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pork tenderloins
1 cup maple syrup
1 cup balsamic vinegar
1 heaping Tbsp Dijon mustard
1/2 cup beer or white wine
Directions:
Directions:
Whisk together maple syrup, balsamic vinegar, and Dijon. Add 1/2 cup of the maple balsamic mixture to the beer or white wine to create a marinade. Save the rest of the maple balsamic mixture to make the glaze. Several hours before serving, salt and pepper the tenderloins, then pour the marinade over them. Cover tightly and refrigerate. Just before serving, cook on the grill or on the stove. On medium-high heat, cook for 4 minutes on each of the four sides until a meat thermometer reads 145 degrees. Cover with foil and let rest for 10 minutes before slicing. We did ours on the grill and cooked them over medium-high heat until the internal temperature reached 145 degrees. While the pork is cooking and then resting, pour the remaining maple balsamic mixture in to a small saucepan and boil gently until reduced by half, about 15 minutes, creating a thick glaze. After the tenderloin has rested, slice it diagonal one-inch slices. Pour the glaze over the sliced meat, or put it in a little pitcher and let people pour it on their own slices.
Personal Notes:
Personal Notes:
We really like the glaze and double the recipe so that we can have plenty of it with the meat.

 

 

 

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