|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This pork tenderloin is glazed with a combination of maple syrup, balsamic vinegar, garlic, and seasonings. Serve this flavorful pork tenderloin with mashed potatoes or hot cooked rice and a tossed salad or sliced fresh tomatoes and cucumbers.
- 1 1/2 to 2 1/2 pounds pork tenderloins
- Salt to taste
- Pepper to taste
- 2 tablespoons all-purpose flour
- 2 tsp. extra virgin olive oil (or enough to coat pan)
- 6 to 8 ounces sliced or diced mushrooms
- 4 green onions, sliced
- 2 tablespoons olive oil
- 1/3 cup balsamic vinegar
- 1/4 cup maple syrup, dark
- 2 large cloves garlic, pressed
- 1 tablespoon rosemary
Heat oven to 350 F.
Slice pork tenderloins crosswise into rounds about one inch thick. Lightly sprinkle both sides of the medallions with salt and pepper; press both sides into the flour.
Put enough olive oil in a large nonstick skillet or sauté pan to coat the bottom of the pan; heat over medium heat. Add the pork medallions and brown for about 2 minutes on each side. Remove the medallions to a plate.
Add the mushrooms and green onions to the pan. Cook until mushrooms are just tender.
Meanwhile, combine the glaze ingredients in a bowl; stir to blend thoroughly.
Put the pork tenderloin back in the skillet and pour glaze over all; stir to coat all pieces of pork.
Transfer to the oven and bake for 20 to 25 minutes, stirring once. (If the skillet is not ovenproof, transfer everything to a baking pan.)
Serve pork with glaze. Serves 4 to 6.
More Pork Tenderloin
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