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.
Maple-Balsamic Pork Tenderloins
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Amount per serving
- Calories: 176
- Calories from fat: 32%
- Fat: 6.2g
- Saturated fat: 1.7g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 0.6g
- Protein: 24g
- Carbohydrate: 4.8g
- Fiber: 0.1g
- Cholesterol: 74mg
- Iron: 1.6mg
- Sodium: 372mg
- Calcium: 14mg
- 2 (3/4-pound) pork tenderloins, trimmed
- 1/2 cup Maple-Balsamic Dressing, divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 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.
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