Balsamic Glazed Pork Tenderloin

Ingredients

• 720 g (about 1.6 lb) Quebec pork tenderloin
• 1 tsp sweet or smoked paprika
• 1 tsp Italian herbs (or thyme + oregano)
• Salt and pepper, to taste
• 2 tbsp olive oil
• 3 cloves garlic, crushed

For the balsamic glaze
• 80 ml (⅓ cup) balsamic vinegar
• 60 ml (¼ cup) reduced sodium chicken broth
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard (optional)

Preparation

Preheat the oven to 190 °C (375 °F).

Pat the pork tenderloin dry with paper towels. Season with paprika, herbs, salt and pepper.

In a large oven-safe skillet, heat the oil over medium-high heat. Sear the pork for 2 to 3 minutes per side, until nicely browned. Add the garlic to the skillet. Set aside.

In a bowl, mix all the balsamic glaze ingredients. Pour around the pork.

Transfer the skillet to the oven and cook for 15 to 20 minutes, until an internal temperature of 63 °C (145 °F) is reached.

Remove from oven, cover lightly and let rest for 10 minutes.

Slice and drizzle with the reduced balsamic sauce.


NutriSimple Side Dishes (choice of)
Simple Roasted Vegetables
• Carrots, broccoli, cauliflower or zucchini
• Olive oil, salt, pepper
• Oven 200 °C (400 °F), 25 to 30 minutes

Starchy Food (choose)
• Roasted colourful baby potatoes
• Sweet potato purée
• Brown rice or quinoa
• Orzo or whole wheat pasta

Also…
• Lemony green salad
• Arugula, cherry tomatoes and parmesan


NutriSimple Tips
Pork is an excellent source of lean protein.
Balsamic enhances the flavours.
Perfect to prepare in advance.