YOU Magazine - October 2020 - Maple Balsamic Pork Tenderloin
Follow Me On:          
Subscribe to YOU Magazine and other timely market alerts from Paul and Sarah Scheper.

YOU Magazine
Paul and Sarah Scheper     Paul and Sarah Scheper
Father-Daughter Team
Phone: 800-662-6784
License: NMLS #110538
October 2020

September 2020
August 2020
July 2020
June 2020
May 2020
April 2020

Maple Balsamic Pork Tenderloin

Maple Balsamic Pork Tenderloin

As the weather starts to cool down, many people enjoy preparing and eating warm, flavorful comfort food. Add this delicious pork tenderloin to your menu rotation -- it's packed with flavor and features the moist, juicy consistency that people love about pork tenderloin.

Maple Balsamic Pork Tenderloin

  • 2 lb. pork tenderloin (cut into two roughly equal pieces)
  • 2 tbsp. cooking oil of your choice
  • 2 dry shallots, minced
  • 2 garlic cloves, minced
  • 1 tbsp. fresh thyme, finely chopped
  • ½ cup pure maple syrup
  • ¼ cup balsamic vinegar
  • 3 tbsp. Dijon mustard
  • 2 tbsp. extra-virgin olive oil
  • 1 tsp. kosher or Himalayan salt
  • ½ tsp. ground black pepper
  • ¼ tsp. cayenne pepper

Mix marinade ingredients until combined. Place tenderloin pieces into a baking dish and pour marinade over them. Toss carefully until both pieces are coated, then cover the dish with plastic wrap or a lid and marinate in the refrigerator for at least six hours, preferably overnight.

Preheat oven to 375 degrees Fahrenheit. Heat 2 tbsp. of cooking oil in a large oven-safe skillet and sear each piece for several minutes per side until all sides are golden brown. Pour remaining marinade over the meat and simmer for about a minute. Cover the skillet with foil and place in the preheated oven for fifteen minutes.

Remove from the oven and spoon additional marinade over the meat. Cook uncovered for another five to ten minutes, or until the thickest part of the meat is at least 145 degrees Fahrenheit. Tent loosely with foil and allow to rest for three to five minutes. Slice into medallions and serve with the remaining maple balsamic sauce. Pairs well with fresh, grilled vegetables or roasted potatoes.

Sources: The Healthy Foodie

You are receiving a complimentary subscription to YOU Magazine as a result of your ongoing business relationship with Paul and Sarah Scheper. While beneficial to a wide audience, this information is also commercial in nature and it may contain advertising materials.

INVITE A FRIEND to receive YOU Magazine. Please feel free to invite your friends and colleagues to subscribe.

SUBSCRIBE to YOU Magazine. If you received this message from a friend, you can subscribe online.

UNSUBSCRIBE: If you would like to stop receiving emails from Paul and Sarah Scheper, you can easily unsubscribe.

999 Corporate Drive, Suite 100
Ladera Ranch, California 92694

Powered by Platinum Marketing

© Copyright 2024. Vantage Production, LLC.