A succulent pork tenderloin dish marinated in a rich blend of maple syrup, fresh herbs, and spices, perfect for a cozy dinner.
This recipe is inspired by the traditional pairing of pork and maple flavors, a nod to rustic Canadian cuisine with a touch of elegance from fresh herbs.
1/4 cup maple syrup
1/4 cup olive oil
2 tbsp balsamic vinegar
2 tbsp Dijon mustard
3 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp salt
1/2 tsp black pepper
2 lbs pork tenderloin
1. In a medium bowl, whisk together maple syrup, olive oil, balsamic vinegar, Dijon mustard, minced garlic, rosemary, thyme, salt, and black pepper.
2. Place the pork tenderloin in a resealable plastic bag and pour the marinade over the pork.
3. Seal the bag, removing as much air as possible, and refrigerate for at least 2 hours, or overnight for best results.
4. Preheat your oven to 400°F (200°C).
5. Remove the pork from the marinade and place it on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
7. Let the tenderloin rest for 5 minutes before slicing.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat slices in a microwave or in a preheated 300°F oven until warmed through.
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