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Week of 12/25/23

Maple-Balsamic Pork Tenderloin
and green salad with pears

Active: 40 Total: 40
Original GF Paleo Vegetarian
Maple-Balsamic Pork Tenderloin

The sweet-tart marinade in this dish pairs well with roasted pork and a fresh salad. This meal was last featured in 2022.

Proteins
Pork, non-ground
Cuisines
American
Save recipe
22

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)
  • Vinegar, balsamic - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 2 Tbsp
  • Lettuce, green leaf - 6 oz , chopped (sub any salad greens)
  • Pears, any variety - 1 , sliced

Prep

  1. Make maple-balsamic marinade - Whisk together olive oil (portion for pork), maple syrup, vinegar (portion for pork), mustard (portion 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 or up to 1 day. (Can 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. Make vinaigrette - (Skip if made ahead for Monday.) Whisk together vinegar (portion for salad), mustard (portion for salad), and honey. Slowly add olive oil (portion for salad) while whisking. (Can be done up to 5 days ahead) 

  5. 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, toss lettuce, pears, and hazelnuts in dressing.

  5. Slice pork and serve with salad on the side. Enjoy!

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