Top Shelf Pork Tenderloin

Name: Top Shelf Pork Tenderloin
Cuisine: Indian
Ingredients: 1 shallot, minced; 2 garlic cloves, minced; 1/4 cup maple syrup; 2 tbsp balsamic vinegar; 1 tbsp dijon mustard; 1 tsp. olive oil; 2 tbsp. FRONT STREET HEAT; to taste salt and pepper,; 2 pork tenderloin (approx. 0.5 lb each); 2 tbsp olive oil

topshelfcollection @cook_11989081

Sarnia, Ontario

Top Shelf Pork Tenderloin

topshelfcollection @cook_11989081

Saved

Ingredients

1shallot, minced
2garlic cloves, minced
1/4 cupmaple syrup
2 tbsp balsamic vinegar
1 tbsp dijon mustard
1 tsp.olive oil
2 tbsp.FRONT STREET HEAT
to tastesalt and pepper,
2pork tenderloin (approx. 0.5 lb each)
2 tbsp olive oil

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Steps

1

In a bowl, mix ingredients 1-8. Place tenderloins in a baking dish and coat with marinade. Cover and refrigerate for 24 hours (can be marinated for a minimum of 6 hours).
2

Preheat oven to 375°F.
3

In a cast iron skillet, heat 2 tbsp. olive oil over medium heat. Wipe extra marinade off tenderloins and sear for two minutes on each side.
4

Cover skillet with tinfoil and place in oven for 15 minutes.
5

Remove foil, spoon marinade over pork and cook another 5 minutes.
6

Remove from oven, cover with foil and let sit for 3-5 minutes. Cut into 1"-2" medallions and serve.