Pork Tenderloin with Maple Balsamic Glaze
- .25 c balsamic vinegar
- 2 Tbsp maple syrup
- 2 pork tenderloins, about 12 oz a piece
- Preheat oven to 450.
- For glaze:
- 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.
- For pork:
- 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.