Maple Balsamic Pork Tenderloin
with lemon garlic broccoli
Maple syrup and balsamic vinegar form a sweet and tart marinade for this 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.
- Oil, olive - 2 Tbsp
- Maple syrup - 1 Tbsp
- Vinegar, balsamic - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Italian seasonings - 1 tsp
- Pork tenderloin - 1 1/2 lbs
- Parsley (opt) - 1 Tbsp, chopped
- Oil, cooking - 1 Tbsp
- White wine (sub stock) - 1/2 cup
- Garlic - 2 cloves, chopped
- Broccoli - 3/4 lb, chopped
- Oil, cooking - 1 Tbsp
- Lemons - 1/2, juice of
- Make maple-balsamic marinade - Whisk together olive oil, maple syrup, vinegar, Dijon mustard and Italian seasoning. (Can be done up to 5 days ahead)
- Pork tenderloin - Lightly season pork with 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)
- Garlic / Broccoli / Parsley - Combine garlic and broccoli in one container. Store parsley separately. (Can be done up to 4 days ahead)
- Heat oven to 425F / 218C degrees.
- Heat a skillet over medium-high heat. Add cooking oil (the portion for the pork) and then pork tenderloin to heated oil. Sear on both sides for 2 to 3 minutes each, until golden. Pour wine (or stock) into skillet, cover loosely with foil, and bake in the oven for 16 to 20 minutes or until pork reaches 145F / 63C.
- When pork is finished cooking, transfer it to a cutting board and cover to keep warm. Allow to rest for 5 minutes. Transfer hot skillet to stovetop.
- Heat skillet (leave any liquid that remains after cooking pork in the pan) over medium-high heat. Add cooking oil (the portion for the broccoli) to heated skillet. Add garlic and broccoli to heated oil. Saute until garlic is fragrant, ~2 minutes. Add water and cover with a lid. With the lid on, steam broccoli until tender, 5 to 6 minutes. Squeeze lemon juice over top and season with some salt and pepper.
- Slice pork and top with parsley. Serve with broccoli on the side. Enjoy!
I made half without salami, and liked that part much better. It was really pretty!0 Helpful
This turned out beautiful! Skipped the broccoli as the strombili was more than enough. I couldn't find salami so I used turkey pepperoni. It was good but next time I'll do salami and throw in some baby spinach.0 Helpful
Next time - make extra marinade and save as vineagrette to put on top. Maple balsamic flavors don't come thru very strongly on cooked pork.0 Helpful
We added in fresh mozzarella in addition to some italian herbs. The stromboli was GORGEOUS with the egg bath. Next time I'll make it more of a calzone and add ricotta. Also, the marinara was quite good - I added some fresh tomatoes I had as well. We did not make the broccoli and instead had a salad on the side.0 Helpful
Fun to make with family. I think I need more flavorful pepperoni next time as it seemed kind of bland.0 Helpful
I thought it would be really difficult to roll the stromboli, but it was only moderately difficult. My roommate and I were very impressed with ourselves after finishing this one.0 Helpful