Maple-Balsamic Pork Tenderloins

By Shelly17

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.

Ingredients

• Pork:
• 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
• Dressing:
• 1/2 cup tomato juice
• 1/3 cup balsamic vinegar
• 1/4 cup maple syrup
• 1 tablespoon minced fresh rosemary
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 2 1/2 tablespoons extravirgin olive oil

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

Pork:
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.

Dressing:
Combine all ingredients except oil, stirring well. Gradually add oil, stirring constantly with a whisk until well combined.

Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.

The sweet, tangy dressing is ideal for peppery greens, such as arugula, or bitter greens like radicchio or endive. It also complements rich meats, such as pork or dark-meat chicken.