Pork Tenderloin with Maple Balsamic Glaze
  • .25 c balsamic vinegar
  • 2 Tbsp maple syrup
  • 2 pork tenderloins, about 12 oz a piece
  1. Preheat oven to 450.
  2. For glaze:
  3. Bring vinegar and syrup to a boil in a small saucepan. Boil over high heat, stirring occassionally until the glaze has reduced to about .25 c, about 3-4 minutes. Reserve 1 Tbsp of glaze for serving.
  4. For pork:
  5. Line a baking sheet with foil; place pork on foil. Season generously with salt and pepper; brush with glaze. Roast for 10 min. Brush with more glaze then return to oven. Continue roasting until pork registers 150 on an instant read thermometer. Transfer to a cutting board, cover loosely with foil, and allow to rest for 10 min. Slice in .25 inch pieces and drizzle with reserved glaze.
This recipe is from Everyday Food. I don't think I've ever had such a moist pork tenderloin! I served this with roasted onions and apples.