Maple Bourbon Glazed Pork Tenderloin

Ingredients

• 2 pork tenderloins (about 1.25 lb each), trimmed
• 6 tbsp Maple Bourbon Dark Balsamic, divided
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 3 cloves garlic, minced
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp chopped fresh thyme
• 2 tbsp cold butter

Let’s make it

1. Heat the oven to 400F. Pat the tenderloins dry and season all over with the salt and pepper.
2. Heat the olive oil in a large oven-safe skillet over medium-high. Sear the pork on all sides, 6-8 minutes total, until well browned.
3. Whisk 4 tbsp Maple Bourbon Dark Balsamic with the maple syrup, Dijon, garlic and thyme, and brush half of it over the seared pork.
4. Transfer the skillet to the oven and roast 15-18 minutes, until the centre reaches 145F. Brush with the rest of the glaze at the halfway point.
5. Move the pork to a board and rest it 10 minutes. It will carry over to about 150F.
6. Set the skillet over medium heat, add the remaining 2 tbsp dark balsamic and any resting juices, and simmer 2 minutes. Off the heat, swirl in the cold butter until glossy, then slice the pork and spoon the sauce over.