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Maple-Balsamic Pork Loin

2 servings
Prep info
10 min prep + 8 hrs marinade + 40 min roast
Prep time
Not set
Cook time
8 hours, 50 minutes
Time required
8 hours, 50 minutes
Oven preheat
Mains - Misc


  • Maple-Balsamic Dressing
  • 1/4 c tomato juice
  • 2.5 T Vinegar (Balsamic)
  • 40 g maple syrup
  • 1/2 T fresh rosemary, minced
  • 1 t Dijon mustard
  • 1/4 t salt
  • 1/4 t freshly ground black pepper
  • 1 garlic cloves, minced
  • 1.25 T olive oil
  • For the Tenderloins
  • 2 pork tenderloins
  • 1/4 c Maple-Balsamic Dressing, above
  • 1/2 t salt
  • 1/2 t pepper
  • 1/4 c Maple-Balsamic Dressing, above


For the dressing:

Combine everything but the oil and mix well. Then gradually mix in the oil and whisk until everything is combined. You can at this point refrigerate the dressing for up to five days, or you can use it immediately. 

For the tenderloins:

1. Butterfly the tenderloins - cutting them lengthwise but not all the way through, so they have a hinge and can lay open and flat. Marinate in 1/4 c Maple-Balsamic dressing, in a large plastic bag or a large dish, covered, in the fridge for 20 minutes or up to 8 hours. Make sure you turn the tenderloins every once in a while, so that all the meat gets a chance to soak up the flavours.

2. Now, here's the thing. Usually, you'd do this on the grill - it is AMAZING on the grill, and this was our plan. But we had terrible rainy weather when we were making this and so we roasted ours in the oven - still delicious! I'll tell you what to do either way.

3a. For GRILL: Heat grill to medium-high heat. Sprinkle meat iwht salt and pepper and grill 8 mins on each side or until the meat is cooked through (this is really important with pork!!)

3b. For OVEN: Heat oven to 375F. Roast uncovered for 30-40 minutes, or until pork is cooked through (this is really important!!).

4. For both methods: Place the remaining 1/4 c marinade/dressing in a small saucepan and bring to a boil. Reduce and simmer until it thickens into a nice sauce.

5. Slice the meat, when it is cooked, into portions, and drizzle with the sauce you made. We served ours with roasted peppers, roasted asparagus, and roasted baby new potatoes.