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Rosemary-Maple Pork Tenderloin
Recipes
Rosemary-Maple Pork Tenderloin
4 servings
35 minutes total

Ingredients

  • 1 medium shallot
  • 1 pork tenderloin (about 1 lb)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 2 tablespoons canola oil
  • 1 cup Marsala wine (or beef broth)
  • 8 oz sliced fresh baby portabella mushrooms
  • 2 cups reduced-sodium beef broth
  • ½ cup maple syrup
  • 3 sprigs fresh rosemary

Steps

    1. Preheat large sauté pan on medium-high 2–3 minutes. Chop shallot. Season pork with salt and pepper (wash hands).
    2. Place oil in pan, then add pork; cook 4–5 minutes, turning occasionally, until well browned. Remove pork from pan and cover to keep warm.
    3. Remove pan from heat and add wine. Place back on heat and stir in mushrooms and shallots; cook and stir 2–3 minutes until wine is reduced by about one-half.
    4. Stir in broth, syrup, and rosemary sprigs. Return pork to pan; cover and cook 10–12 minutes, turning pork occasionally, until pork is 145°F. Remove pork from pan, transfer to cutting board, and let rest 5–10 minutes before slicing.
    5. Continue to cook sauce 4–5 more minutes until thickened; remove rosemary sprigs. Cut pork into 1-inch-thick slices, top with mushroom sauce, and serve.

Amount per ¼ recipe serving: Calories 410, Total Fat 10g, Sat Fat 1.5g, Trans Fat 0g, Chol 60mg, Sodium 330mg, Total Carb 39g, Fiber 1g, Total Sugar 31g, (Incl. 24g Added Sugars), Protein 24g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 15%