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Week of 3/9/20

Maple-Balsamic Pork Tenderloin
and green salad with pears

Active: 40 min Total: 40 min
Original GF Paleo Vegetarian
Maple-Balsamic Pork Tenderloin
The sweet-tart marinade in this dish pairs well with roasted pork and a fresh salad. A version of this meal, made with chicken, was last featured in 2018.
Proteins
Pork, non-ground
Cuisines
European - Mediterranean
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61

Ingredients

Metric
Servings:
4
Maple-Balsamic Pork Tenderloin:
  • Oil, olive - 2 Tbsp
  • Maple syrup - 2 tsp
  • Vinegar, balsamic - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Italian seasoning - 1 tsp
  • Pork tenderloin - 1 1/2 lbs
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 1/2 cup
  • Foil - for roasting
Green Salad with Pears and Hazelnuts:
  • Hazelnuts - 1/3 cup , chopped (sub pecans or sliced almonds)
  • Lettuce, green leaf - 6 oz , chopped (sub any salad greens)
  • Pears, any variety - 1 , sliced
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Vinegar, balsamic - 2 tsp
  • Oil, olive - 2 Tbsp

Prep

  1. Make maple-balsamic marinade - Whisk together olive oil, maple syrup, vinegar, mustard (portions for pork), and Italian seasonings. (Can be done up to 5 days ahead)
  2. Pork tenderloin - Lightly season pork with some salt and pepper, pour marinade over top and then tenderize with a fork. Marinate for at least 30 minutes but preferably a day. (Should be done 1 day ahead)
  3. Nuts - Toast in a dry skillet over medium heat until fragrant, ~3 minutes. When cool enough to handle, roughly chop. (Can be done up to 5 days ahead)
  4. Lettuce / Pears - Prep as directed.

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Make

  1. Heat oven to 425F / 218C.
  2. Heat an oven-safe skillet over medium-high heat. Add cooking oil and then pork tenderloin to heated oil. Sear on both sides for 2 to 3 minutes each, until golden. Pour stock into skillet, cover loosely with foil, and bake in the oven for 16 to 20 minutes or until pork reaches 145F / 63C.
  3. Remove pork from oven and let rest, covered, for 5 minutes.
  4. While pork rests, make dressing by whisking together mustard, honey, vinegar, and olive oil (portions for salad).
  5. Just before serving, toss lettuce, pears, and hazelnuts in dressing.
  6. Slice pork and serve with salad on the side. Enjoy!

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