This is my first pork tenderloin ever! I was chatting with a friend on Friday night who had just made pork tenderloin and it sounded so easy. I am not sure why I have always been nervous to make one, but I guess since I didn’t grow up eating pork I was just a little timid about it. BUT no more! Not only was this recipe easy, but the pork was melt in your mouth delicious. My family devoured it. The recipe was inspired by bits and pieces from 3 different blogs. I think the combination was perfect.
Prep Time: 5 minutes to make marinade, 2 to 12 hours to marinate
Cook Time: 35 minutes
Servings: About 1/2 lb per person, seriously, maybe if you don’t have teenagers it would be 1/3 lb. per person
- 3- 3 1/2 lbs. pork tenderloin
- 1/2 cup maple syrup
- 1/3 cup olive oil
- 1/2 cup balsamic vinegar
- 1 tbsp. Dijon mustard
- 1 tsp. salt and pepper each
- 1/4 cup fresh rosemary sprigs
- Combine marinade ingredients in a small bowl and mix well.
- Place pork into a medium sized bowl with a cover.
- Pour marinade over the pork and place into the frig for at least 2 hours, but the longer the better, up to 12.
- When you are ready to cook, pre-heat the oven to 375 degrees.
- Place pork onto a medium sized baking dish. I used a non-stick one, which was a good call, but you could also line your dish with parchment paper.
- Pour some of the extra marinade on top of the pork, reserving the remainder.
- After 20 minutes, check the pork, baste again with the marinade and cook for another 10 minutes.
- In the meantime, boil the remaining marinade in a small saucepan and set aside.
- Check the pork to make sure it is cooked to your liking.
- Let the pork sit for about 5 minutes and then slice.
- When plating the pork, drizzle the boiled marinade on top of the pork or serve in ramekins for dipping.
If you have leftovers, the pork can be re-invented the next day in a lettuce wrap with salsa, guacamole and tomatoes.