Balsamic Glazed Pork Tenderloin
Pork has long been considered one of the most versatile meats that can be prepared in many different ways without drying out the tenderloin. A friend of mine provided me with simple and tasty recipe that can be prepared by anyone.
- 16-20 oz Pork Tenderloin, well trimmed
- 2 Tbsp olive oil
- 1 Tbsp coarse salt
- 1 Tbsp freshly-ground black pepper
- 3 Tbsp curry powder, plus ¼ tsp for sauce
- 1 cup Balsamic vinegar
- ½ cup grade A maple syrup
- ½ tsp cinnamon
- 1 tsp nutmeg
- 1 bay leaf
- 6 black peppercorns
- 2 Tbsp water
- Make the balsamic glaze: in a thick bottom soup pot, add balsamic vinegar, maple syrup, cinnamon, ¼ teaspoon curry powder, nutmeg, bay leaf, peppercorns and water. Simmer together until thickened and reduced by 1/3. Strain through a fine mesh sieve and cool. Balsamic glaze will keep for weeks in a plastic squirt bottle in refrigerator.
- Preheat oven to 400 degrees F.
- In a bowl, mix salt, ground pepper and curry powder. Cut the pork tenderloin in half. Season all over with spice mixture.
- In a sauté pan, heat the olive oil over medium-high flame. Add the tenderloin and brown on all sides.
- Place the pork tenderloin halves in a roasting pan. Brush ½ half of the balsamic glaze evenly over the tenderloins. Place the pan in the oven and finish cooking for 12-15 minutes, until medium. Once done, remove the tenderloins to rest for 5 minutes, then slice into portions and drizzle with the remaining balsamic glaze.
- Serve with your favorite vegetable, scalloped potato or rice.