Maple Balsamic Glazed Pork Tenderloin

This one is a family fave and gets rave reviews from anyone I've served it to!


Maple Balsamic Glazed Pork Tenderloin

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Pork Tenderloin

Glazed Pork Tenderloin

Diana Rattray
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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.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes


  • 1 1/2 to 2 1/2 pounds pork tenderloins
  • Salt and pepper
  • 2 tablespoons flour
  • Olive oil
  • 6 to 8 ounces sliced or diced mushrooms
  • 4 green onions, sliced
  • ***Glaze***
  • 2 tablespoons olive oil
  • 1/3 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 2 large cloves garlic
  • 1 tablespoon rosemary


Heat oven to 350°.

Slice pork tenderloins crosswise into 1-inch rounds. 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 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. 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.

Jenn Barrett-Fox

Jenn Barrett-Fox

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CENTURY 21 United Realty Inc., Brokerage*
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