Maple Dijon Pork Tenderloin

Pork Tenderloin is a full-flavored, tender cut of meat that is easy to prepare and will WOW your friends and family. Give it a quick marinade, or a generous sprinkle of salt and pepper throw it on the grill and you have the perfect solution to your dinnertime dilemma!

Why you’ll love this Maple Dijon Pork Tenderloin

Did you know that tomorrow isNational Men Make Dinner Day?  It’s true.  Apparently the first Thursday of every November is NMMDD a.k.a. men get YO-self in zee kitchen and make me some f-oohd day!  Now I realize that quite possibly just as many men are making dinner on a daily basis as women are…so I’m not sure why we need this day.  I guess maybe someone thought it was a good idea.  Sort of like National Hug a Bear Day, or Notary Public Day, or how about National Vanilla Cake Day which is this Sunday!

OK now back to National Men Make Dinner Day….I thought I’d share a recipe that maybe, just maybe my man might dare to tackle. So if your man is like mine, or if you are a man and you are not like my man (God love him….he has many other talents, cooking is just not one of them), but you want a quick easy get dinner on the table dinner dilemma fix, this recipe/meal idea is for you!

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How to make Maple Dijon Pork Tenderloin

Pork Tenderloin 101:

This step is not 100% necessary, but I like to remove the sinew from the tenderloin to ensure that it is tender.  Honestly this step is super easy,  slice underneath the white connective tissue and grab hold and give it a nice even pull.  Voila you’ve just removed the tough stuff. 

Mix together maple syrup, balsamic, olive oil, dijon mustard, and pepper pour it over the tenderloin in a zip-loc bag or a bowl (whatever works for you just make sure the meat is completely covered with the marinade).  Allow meat to marinade for at least 15 minutes or over night if you want to work ahead.  After meat is done marinading, pour marinade in to a sauce pan and cook at medium low heat until reduced to half. 

Preheat grill to 400 degrees place tenderloin on grill, cook for 8 minutes on each side.  Do not over cook. If you have a meat thermometer the internal temperature of the pork should read 145 degrees. 

Allow meat to rest for 5-10 minutes before slicing into it.  Letting your grilled meat rest allows carry over cooking (the meat will continue to cook after you remove it from the grill).  Also you should never cut into a piece of meat too early, this gives the juices an escape route. 

Just before serving slice tenderloin in to 1 inch medallions, and drizzle maple Dijon reduction over top.

Tips & Variations

Pork tenderloin pairs well with any roasted vegetable.  Or a baked potato works too. Need a few more easy side dish ideas?

There you have it!  Men you can thank me later ;)Who’s the cook in your kitchen?

For more What’s 4 Dinner ideas from Eat2gather and other Dinner Dilemma guest bloggers check out this Pinterest Board.

Thanks for stopping by! Sheila

Maple Dijon Pork Tenderloin

Sheila

Pork Tenderloin is a full-flavored, tender cut of meat that is easy to prepare and will WOW your friends and family. Give it a quick marinade, or a generous sprinkle of salt and pepper throw it on the grill and you have the perfect solution to your dinnertime dilemma!

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Course dinner, grilling

Cuisine American, grilled

Servings 8 people

Calories 272 kcal

Ingredients

  

1x2x3x

• 2 1/2-3 pounds of Pork Tenderloin
• 1/3 cup Maple Syrup
• 1/3 cup Balsamic Vinegar
• 1/4 cup Dijon Mustard
• 1/4 cup Olive Oil
• 1/2 teaspoon fresh cracked Pepper

Instructions

 

• Trim any fat or sinew from the tenderloin, place tenderloin in a Zip-loc bag.
• Whisk together maple syrup, balsamic vinegar, Dijon, olive oil, and pepper, pour over tenderloin and let marinade for at least 15 minutes.
• Heat up grill too around 400 degrees.
• After tenderloin has marinated for about 15 minutes, remove tenderloin from marinade bag and place on grill. Depending on thickness let tenderloin cook for about 8 minutes per side. Flipping only once.
• Remove from grill and allow to rest for 5-10 minutes before slicing into 1/2 inch medallions.

Maple Dijon Sauce

• Pour the leftover marinade from the Zip-loc bag in to a sauce pan, cook over medium low heat for 5 minutes, or until reduced by half.
• Drizzle over sliced tenderloin.

Notes

Note: Tenderloin is easily over cooked, remember that there is always carry over cooking (the meat will continue to cook after you remove it from the grill) never cut into a piece of meat too early, this allows all the juices an escape route and the meat can become tough and dry.

This meal comes together quite quickly! While meat is marinating you can toss together a salad or roast a vegetable to accompany your meat. If a starch is needed I am never opposed to a crusty loaf of bread 😉

Nutrition

Calories: 272kcalCarbohydrates: 11gProtein: 20gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 66mgSodium: 132mgPotassium: 324mgFiber: 0.3gSugar: 10gVitamin A: 6IUVitamin C: 0.03mgCalcium: 41mgIron: 1mg

Keyword easy, easy meal, summer

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