Love Me Tenderloin
sarah's space canada
(Mar.02.10)
I figured for my first meat and potatoes post of the year I needed to go big. Enough of this sweets and tofu business (though they have all been delicious), it's time for a hearty home-style dinner. So I thought to myself what to make? What to make? Steak? Without the barbecue, I think not. Perhaps something that required pulling out the roasting pan? I was getting warmer. And then it dawned on me...
Tenderloin. I paused for a moment to fondly reflect on my first tenderloin test. It was the last cottage weekend of summer 2009 and it was my most memorable meal of the season. Mmm. Tenderloin.
Since I had already mastered beef (if I do say so myself), I decided to try it's more inexpensive cousin pork this time around. And since I still I had lots of maple syrup leftover from my pancake muffin test, I decide to see what I could find that fit the ingredients. Well, thank you Southern Food, it was a no-brainer to decide to make Maple Balsamic Glazed Pork Tenderloin for dinner.
Not nearly so tedious to prepare as my last tenderloin, all I had to do this time around was slice the meat, mushrooms and onions, then brown the medallions and stir-fry the veggies. While the veggies softened, I quickly whipped up the glaze. Then I threw everything together in my pan and popped the whole mixture in the oven. It couldn't have been easier and the aroma made my mouth water. T. got home from work at this point and said that dinner smelled "awesome!"
Twenty-five minutes later we were sitting down to eat and once again tenderloin did not disappoint. This dish was so simple to make and the maple and balsamic really made for a complementary combo to the pork. This will definitely a recipe I pull out for dinner parties because easy and impressive entertaining is what I'm all about. Enjoy!
Thought that was sweet? You'll enjoy: