Here's a pork tenderloin marinade that strikes the perfect balance between sweet and savory. Maple syrup and fresh herbs make this dish a standout for any occasion, whether you're planning a cozy family dinner or a weekend treat.
Maple syrup adds a natural sweetness that caramelizes beautifully as it cooks, giving the pork a rich, golden glaze. Olive oil helps to keep the meat moist and carries the flavors of the herbs and spices throughout the dish. Balsamic vinegar contributes a hint of tang that balances the sweetness of the maple syrup. Dijon mustard provides a subtle kick and depth of flavor, complementing the other ingredients. Garlic — three cloves, minced — infuses the marinade with a warm, savory aroma. Freshly chopped rosemary and thyme bring an earthy freshness that enhances the pork. Finally, a touch of salt and black pepper ties everything together, ensuring every bite is seasoned perfectly.
This pork tenderloin pairs wonderfully with creamy mashed potatoes or a fresh arugula salad. For a more robust meal, consider serving alongside roasted root vegetables like carrots and parsnips. The sweetness of the vegetables complements the maple glaze beautifully.
Start by grabbing a medium-sized bowl. Whisk together the maple syrup, olive oil, balsamic vinegar, Dijon mustard, minced garlic, rosemary, thyme, salt, and black pepper until you have a well-blended mixture. This is your marinade.
Next, place your pork tenderloin into a resealable plastic bag. Pour the marinade over the pork, making sure it’s well-coated. Seal the bag, pressing out as much air as possible, and let the pork marinate in the refrigerator for at least 2 hours. If you can, let it sit overnight — it intensifies the flavors.
When you're ready to cook, preheat your oven to 400°F (200°C). Take the pork out of the marinade and place it on a baking sheet lined with parchment paper. This makes for easy cleanup and prevents sticking.
Roast the pork in your preheated oven for 25-30 minutes. You'll know it's done when the internal temperature hits 145°F (63°C). Once done, let it rest for about 5 minutes before slicing. This rest period helps the juices redistribute, keeping your pork tender and juicy.
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