This is yet another (slightly adapted) recipe from Shauna Niequist’s book Bread & Wine. On a side note, many of my current favorite recipes are from that book, they are all simple, yet sophisticated. If you haven’t read the book, you should! This pork was delicious, in fact, Jeremy and I both thought it was one of our top few favorite dinners ever. I served it with an easy baked “risotto” and they were a perfect pair.
Maple Balsamic Pork Tenderloin
-2 pork tenderloins
-1 cup maple syrup
-1 cup balsamic vinegar
-1 heaping Tbsp Dijon mustard
-1 tsp salt
-1/2 tsp pepper
-1/2 cup beer or white wine
In a small bowl, whisk together maple syrup, balsamic vinegar, Dijon mustard, salt and pepper. 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, place the tenderloins in the marinade mixture, turning to coat. Cover tightly and refrigerate.
When ready to cook, roast the tenderloins at 500 for 20-30 minutes, until the internal temperature is 145. Remove from oven, tent with foil and rest for 10 minutes.
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.
