Pork Tenderloin with Maple Balsamic Glaze, Buttered Carrots, & Garlic Mashed Potatoes
less than 1 hr
About this Recipe
By: Morgana Jane
This is a delicious, simple twist on a classic pork dinner. The flavors are savory and the maple basamic glaze adds a dash of pizazz that is a delight to the palate – you’ll want to drizzle it over everything!
1 lb pork tenderloin
Drizzle of olive oil
½ tsp salt
10 cracks black pepper
½ tsp garlic granules
1 tsp fresh or dry Rosemary
6 carrots, chopped
4 large potatoes, peeled and cubed
- ½ c balsamic vinegar
- 3 oz (3/8ths of a cup) maple syrup
- Butter, cream (or milk), garlic granules, salt & pepper for mashed potatoes
- Butter for carrots
Step by Step Instructions
Set the oven to 400° and grease a baking sheet with a bit of butter. Peel and cube your potatoes, pop them into a pot and cover them with water (add a dash of salt to the water). Chop the carrots and place them into a steamer. Set the carrots and potatoes aside.
Place the tenderloin into a bowl, drizzle with olive oil and sprinkle with salt, pepper, and garlic granules then use your hands to massage the olive oil and seasoning evenly into the tenderloin.
Melt a bit of butter in a large heavy skillet over medium high heat and sear the tenderloin on all sides then transfer the pork to the baking sheet, sprinkle with Rosemary, and pop the pan into the oven for 25 – 30 minutes, until an internal temperature of 145° is reached.
Once the tenderloin is in the oven put the carrots on to steam until tender and boil the potatoes until they begin to fall apart.
Once the veggies are on the go it’s time to make the glaze. Add the balsamic and maple syrup to a small heavy bottom pot and bring it to a boil. Keep it at a stead boil, stirring frequently, until it has reduced to the point that it coats the back of a metal spoon. Keep a close eye on it because once it begins to reduce, it thickens quickly. This process will take 10 – 15 minutes. Once the glaze has reduced turn the heat to low to keep warm. *The glaze will thicken as it cools, so don’t reduce it much past coating a spoon or it will be too thick!
The pork, carrots and potatoes should be done at about the same time. Remove the pork from the oven, cover with foil, and let it rest 5 – 10 minutes. While the pork is resting drain the steamer pot, place the carrots into the bottom of the steamer with a bit of butter and cover to keep warm.
Drain the potatoes well. Add butter, cream, salt, pepper, and garlic granules (to your taste) to the pot and use an electric mixer to whip the potatoes (you can also transfer the potatoes to a stand mixer – but whipping them right in the pot that they were cooked in makes for easier cleanup!)
When the pork is finished resting slice it and share the slices over 4 plates. Add a serving of carrots and potatoes to each plate, drizzle the balsamic glaze of the pork, then sit down an enjoy the magnificent dinner that you have created! (A nice glass of Pinot Noir is a smashing accompaniment to this delightful meal – in case you were wondering…)