- 2 Tbsp. oil
- 2 Pork Tenderloins
- 2 Shallots, minced.
- 2 Garlic Cloves, minced.
- 1 Tbsp. finely chopped fresh thyme.
- 1/2 cup Maple Syrup
- 1/4 cup Balsamic Vinegar
- 3 Tbsp. Dijon Mustard
- 2 Tbsp. EVOO
- 1 tsp. Salt
- 1/2 tsp. Black Pepper
- 1/4 tsp. Cayenne Pepper
INSTRUCTIONS
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In a large mixing bowl or glass measuring cup, combine all the ingredients for the marinade and whisk until well combined.
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Place the pork tenderloins in a Ziplock bag with the marinade and place in the refrigerator to marinate for at least 6 hours, but preferably overnight.
- Preferred cooking method is on the grill.
Oven Cooking Instructions:
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Preheat your oven to 375°F.
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In a large, heavy skillet, heat a few tablespoons of oil over medium-high heat. Once the pan is hot enough, remove the pork from the marinade; sear the tenderloins for a minute or two on each side, until they get nice and golden brown.
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Pour the marinade over the meat, simmer for about a minute. Cover the skillet lightly with aluminum foil and bake in the oven for 15 minutes or until a meat thermometer inserted in the thickest part of the meat registers 145°F.
- Serve the additional marinade as a sauce. If it is too thin, it can be further reduced in a saucepan or thickened with corn starch.