It’s no secret that I love Balsamic vinegar. I could practically drink it out of the bottle. I don’t, but I could. So, any recipe that calls for a balsamic glaze, I am drawn to. And the sweetness of the maple mixed with it, makes it all the more appealing. This Southern Food recipe is one I go back to time and again, and it never lets me down.
I will admit, however, that while making the sides (mashed potatoes, in particular) I must have thought I needed to liven things up in the kitchen, and I practically sliced one of my fingers clean off!! Ok, so that’s a slight exaggeration, but I did cut a finger pretty dang good. I am ok, no worries, but wow did it hurt!! Damn slippery potatoes! Despite my mishap, I finished cooking and it made a beautiful meal…which I forgot to photograph for you. I apologize. But I did get a picture of the finished pork in the skillet. That will have to do this time.
Maple Balsamic Glazed Pork Tenderloin
Adapted from: About.com Southern Food
- 1 1/2 pounds pork tenderloin
- Salt and pepper
- 2 tablespoons flour
- Olive oil
- 2 tablespoons olive oil
- 1/3 cup balsamic vinegar
- 1/4 cup maple syrup
- 2 large cloves garlic
- 1 tablespoon rosemary
- Heat the oven to 350 degrees. Slice the pork into 1 inch slices and sprinkle both sides with salt & pepper.
- Heat olive oil (enough to cover bottom of pan), flour both sides of the pork and put in the pan to cook for about 2 minutes per side, until browned.
- Combine glaze ingredients and add to pan. Turn pork medallions to coat. Transfer to oven and cook about 20 minutes.