Butterflying the pork increases the surface area to absorb the marinade, and the thinner meat cooks more quickly on the grill. Serve with grilled corn on the cob. This recipe will also be good in the fall since its flavors go well with butternut squash.
Slice tenderloins lengthwise, cutting to, but not through, other side. Open halves, laying tenderloins flat. Place tenderloins in a large zip-top plastic bag. Add 1/4 cup Maple-Balsamic Dressing; seal and shake to coat. Marinate in refrigerator 20 minutes or up to 8 hours, turning bag occasionally.
Prepare grill to medium-high heat.
Place the remaining 1/4 cup Maple-Balsamic Dressing in a small saucepan, and bring to a boil. Reduce heat, and simmer 2 minutes or until syrupy.
Remove tenderloins from marinade; discard marinade. Sprinkle tenderloins evenly with salt and black pepper. Place on a grill rack coated with cooking spray; grill 8 minutes on each side or until a thermometer registers 155° or until desired degree of doneness. Remove pork from grill; cover and let stand 5 minutes. Cut pork across grain into thin slices, and drizzle with reduced Maple-Balsamic Dressing.
Easy to make even without a grill. The flavors were great and it came out juicy even though I had to roast it in the oven. As long as you think ahead with the marinade, it comes together really quickly with cook time. I like the depth of the tomato juice in the marinade/reduction.
This has become a family favorite. I love that the sauce is used to marinate the meat, dress the salad, used on the roast tomatoes, and finally boiled down to a glaze to drizzle on the cooked pork. The flavor is outstanding and the meal feels cohesive and special. Factor in that you make the sauce and start marinating the meat the day before this is a simple meal to pull together. I usually make a little more than 1 batch of the sauce to make sure I have enough for everything.
Father's Day 2009 was the inspiration for the menu and this pork recipe was the perfect centerpiece. Made as indicated and it was just wonderful. Served with Spicy Potato Wedges and sugar snap peas with roasted red peppers. CL has a plethora of great pork tenderloin recipes and this one is yet another winner.
We had this at our friends' house several years ago and I've been making it ever since. The pork comes out very tender, and the glaze is delicious. It's great to make for company because you marinate it ahead of time and the work when the guests are over is minimal.