Maple Glazed Pork

Jul 16th
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This delicious Maple Glazed Pork recipe, is by Shauna Niequist. She recently came out with a heartwarming story titled Bread & Wine. It is a love letter to life around the table with recipes. If any of you love to cook, or simply just want to bring your family back to the table this is the book for you. As Donald Miller put it “After reading this book you’ll feel as you do driving away from dinner with a friend, grateful and full.” The recipe calls for marinating the pork tenderloin in a maple syrup, balsamic vinegar mixture, for several hours, then cooking it on the grill or stove. This pork is so tender and full of maple flavor, with just enough of sweet and savory goodness, you will want to make it tonight for dinner. It’s so easy and really healthy too. It only has 5 ingredients. Her book is full of easy healthy recipes, also she has quite a few gluten free recipe’s for those of you with gluten issues. We are now counting down the days of being in our little bit of paradise, Macatawa Michigan. We go back to Mesa Arizona Thursday. The heat has finally hit us here, 90 degrees and 80 percent humidity. I don’t want you to feel to sorry for me though, we only had the air conditioning on 4 times since May! I will however take the dry heat over to much humidity. We played golf with P.J. our youngest son yesterday, and let’s just say we each had 3 beers and a bottle of  water and never had to use the facilities. We sure have had a wonderful time here with P.J., we play monopoly, Jenga, and 31, we never have the television on. We eat breakfast together, cook on the grill, bake all kinds of great pies and cookies, and sit around the table and talk. As Shauna Niequist puts it ” Something extraordinary happens when we slow down, open our homes, look into one another’s faces, and listen to one another’s stories around the table.” I hope you all will bring your families back to the table, and enjoy one another’s company, make this delicious Maple Balsamic Pork Tenderloin tonight. Please write me a comment and let me know your thoughts about bringing people back to the table. Love, Stacey

Maple Balsamic Pork Tenderloin:

2 pork tenderloins

1 cup maple syrup

1 cup balsamic vinegar

1 heaping  Tbs Dijon mustard

1/2 cup beer or white wine

Whisk together maple syrup, balsamic vinegar, and Dijon. Add 1/2 cup of the maple balsamic mixture to the beer or white wine to create a marinade. Save the rest of the maple balsamic mixture to make the glaze. Several hours before serving, salt and pepper the tenderloins, then pour the marinade over them. Cover tightly and refrigerate. Just before serving, cook on the grill or on the stove. On medium-high heat, cook for 4 minutes on each of the four sides until a meat thermometer reads 145 degrees. Cover with foil and let rest for 10 minutes before slicing. We did ours on the grill and cooked them over medium-high heat until the internal temperature reached 145 degrees. While the pork is cooking and then resting, pour the remaining maple balsamic mixture in to a small saucepan and boil gently until reduced by half, about 15 minutes, creating a thick glaze. After the tenderloin has rested, slice it diagonal one-inch slices. Pour the glaze over the sliced meat, or put it in a little pitcher and let people pour it on their own slices.

 

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