|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|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 teaspoons extra virgin olive oil (or enough to coat pan)
- 6 to 8 ounces sliced or diced mushrooms
- 4 green onions (sliced)
- For the Glaze:
- 2 tablespoons olive oil
- 1/3 cup balsamic vinegar
- 1/4 cup maple syrup (dark)
- 2 large cloves garlic (pressed)
- 1 tablespoon rosemary
Steps to Make It
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. Enjoy!