This Maple & Balsamic Pork Tenderloin with avocado oil marinade was featured on Jambalaya News Channel 5. (September 2017)
2 Tablespoons avocado oil or extra virgin olive oil (whichever you prefer)
2 pork tenderloins, about 16 ounces each
For the marinade/sauce
1 ½ Tablespoons dried onion flakes
2 large garlic cloves, minced
1 Tablespoon finely chopped fresh thyme or ½ teaspoon dried thyme
½ cup pure maple syrup
¼ cup balsamic vinegar
3 Tablespoons Dijon mustard
2 Tablespoons avocado oil or extra-virgin olive oil
1 teaspoon salt
½ tsp ground black pepper
¼ tsp cayenne pepper
1. In a large glass measuring cup, combine all the ingredients for the marinade and whisk together.
2. Place the tenderloins in a baking dish that is big enough to accommodate them and then pour the marinade right over them. Toss until both tenderloins are well coated, then cover with plastic wrap and place in the refrigerator to marinate for at least 6 hours, but preferably overnight.
3. When you are ready to cook your meat, preheat your oven to 375°F.
4. In a large, heavy skillet, heat 2 tablespoons of oil over medium-high heat. Once the pan is hot enough, remove the pork from the marinade and wipe off excess marinade; sear the tenderloins for a minute or two on each side, until they get nice and golden brown.
5. Pour the marinade over the meat, simmer for 2-3 minutes, bring to a boil and spoon sauce over tenderloins while boiling.
6. Cover the skillet lightly with aluminum foil and bake in the oven for 15 minutes.
7. After 15 minutes, remove the foil, spoon some fresh sauce over the meat and return to the oven for another 5 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 145°F.
8. Take your tenderloins out of the oven, tent them loosely with the foil and let them rest for 3 to 5 minutes.
9. Slice into thick medallions and serve with the maple & balsamic sauce.
The LSU AgCenter and the LSU College of Agriculture