This maple balsamic pork tenderloin is one of those quietly brilliant recipes — hardly any ingredients, minimal prep, and yet it tastes like you spent hours coaxing flavor out of it. The maple adds mellow sweetness, the balsamic brings bright acidity, and rosemary and garlic round everything out with warmth and depth. It works beautifully for weeknights, but it’s elegant enough to serve to guests with roasted vegetables or creamy polenta. Pastured pork truly shines here, soaking up the marinade and producing incredibly tender results.
INGREDIENTS:
1 pork tenderloin, trimmed and cut into 1 1/2-inch medallions
1/2 cup maple syrup
1/2 cup balsamic vinegar
1 clove garlic, peeled and halved lengthwise
Salt and freshly ground black pepper
1 tablespoon fresh rosemary needles, lightly bruised
Water as needed
Grapeseed oil for searing
1-2 tablespoons butter (optional, for finishing the sauce)
METHOD:
Rub a non-reactive bowl vigorously with the cut side of the garlic until you see streaks of garlic oil. Leave the garlic in the bowl. Add a pinch of salt, a few grinds of pepper, the balsamic vinegar, and maple syrup. Whisk and adjust until the flavors are balanced — sweet and tangy in equal measure. Add 1 cup water and whisk in the rosemary needles.
Add the pork pieces, ensuring they’re submerged. If the marinade doesn’t fully cover them, add a splash more water. Cover and refrigerate 2 hours to overnight.
Remove pork from marinade and pat very dry. Strain the marinade into a saucepan. Bring to a boil and skim off any foam. Continue simmering until slightly reduced, then strain once more through a cloth-lined sieve for a smooth finish. Return to the pan and reduce to a syrupy consistency. Keep warm.
Preheat oven to 425°F. Heat a large non-stick or well-seasoned skillet over medium heat with a thin film of oil. Season pork with salt and pepper. Sear pieces on all cut sides until lightly golden, then transfer to a foil-lined baking dish (or use an oven-safe skillet).
Place pork in the oven and roast 8–12 minutes, or until it reaches 140°F at the thickest point. Remove from oven and let rest 5 minutes.
Pour resting juices into the reduced marinade. Warm gently. For a silkier, richer sauce, swirl in 1 tablespoon butter off the heat until emulsified. Taste and adjust.
Slice or leave the medallions as-is and drizzle generously with warm sauce.
SERVING SUGGESTIONS:
- Serve over creamy parmesan polenta or mashed sweet potatoes.
- Pair with roasted Brussels sprouts, caramelized carrots, or broccolini.
- Slice thinly and serve over arugula with the warm sauce as a vinaigrette-style drizzle.
- For entertaining, pair with crusty bread and a simple citrus salad.
YIELD: Serves 4 or more, depending on accompaniments.
