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Maple-Balsamic Pork Tenderloin
with frisee, hazelnut and pear salad

Active: 30 min Total: 40 min
The combination of maple syrup and balsamic vinegar makes a sweet and tart marinade for pork tenderloin. Tenderloin is fast to cook and comes out nice and tender using our pan-searing and oven baking combo, making it one of our favorite weeknight roasts.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Maple-Balsamic Pork Tenderloin:
  • Oil, olive - 2 Tbsp
  • Maple syrup - 1 Tbsp
  • Vinegar, balsamic - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Italian seasonings - 1 tsp
  • Pork tenderloin - 1 lb
  • Oil, cooking - 1 Tbsp
  • Wine, white (sub stock) - 1/2 cup
Frisee Salad with Pears and Hazelnuts:
  • Hazelnuts (sub pecans or sliced almonds) - 1/2 cup, chopped and toasted
  • Pears, any variety - 1, sliced
  • Frisee (sometimes called curly endive; sub any salad greens) - 4 bunches, chopped
  • Mustard, Dijon - 2 tsp
  • Maple syrup - 2 tsp
  • Vinegar, balsamic - 2 tsp
  • Oil, olive - 3 Tbsp

Nutrition Facts

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Prep

  1. Make maple-balsamic marinade - Whisk together olive oil, maple syrup, vinegar, Dijon mustard and Italian seasonings. (Can be done up to 5 days ahead)
  2. Pork tenderloin - Lightly season pork with salt and pepper, pour marinade over top and then tenderize with a fork. Marinated 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. Pears - Slice pears.
  5. Frisee - Chop frisee.

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Make

  1. Heat oven to 425F / 218C.
  2. Heat a 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 or wine 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, maple syrup, vinegar and oil.
  5. Just before serving, toss frisee, pears and hazelnuts in dressing.
  6. Slice pork and serve with salad on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (176)
Gluten-free (8)
Paleo (9)
Vegetarian (8)

53 reviews

I found this to be a lot of work for a just-OK grilled cheese. I think next time I'd cut the mayo.

By: Marin
Posted: Dec 13, 2018
Diet: Original
0 Helpful

Very tasty and easy! Well done!

By: Alice
Posted: Sep 06, 2018
Diet: Original
0 Helpful

SO GOOD! Best of both worlds: grilled cheese sandwiches and spinach artichoke dip. There was nothing I didn't love about this sandwich.

By: Jill
Posted: Jul 03, 2018
Diet: Vegetarian
0 Helpful

I wasn't expecting to like this as much as I did! Delicious. I skipped the mayo.

By: Samantha
Posted: Apr 29, 2018
Diet: Original
0 Helpful

Added Parmesan. No mayo.

By: Katie
Posted: Mar 22, 2018
Diet: Original
0 Helpful

The salad was so simple yet surprisingly delicious. We used jarred (pre-spiced) artichokes so skipped adding more spices to the sandwich mixture, and no mayo because of an egg allergy, but it was still delicious.

By: Rae
Posted: Feb 06, 2018
Diet: Gluten-free
0 Helpful