Recipe Name:	Pork Tenderloin Roast with Balsamic Glaze	Difficulty:	Easy
Source:	https://www.cookincanuck.com/wprm_print/65595	Serving Size:
Ethnicity:	American	Comments:
Base:	Pork
Course:	Entree
Preparation Time:	0-10 Minutes

Ingredients: 1 1/4 Pound(s) Pork Tenderloin 1 Teaspoon(s) Dried Rosemary 1/2 Teaspoon(s) Garlic powder 1/2 Teaspoon(s) Kosher salt 1/2 Teaspoon(s) Ground pepper 1 Tablespoon(s) Olive Oil 2 Tablespoon(s) Minced flat leaf parsley 1 Each(s) Glaze Ingredients Follow: 1/4 Cup(s) Pure Maple Syrup 3 Tablespoon(s) Water 2 Tablespoon(s) Balsamic Vinegar 1 Tablespoon(s) Soy Sauce 1 Teaspoon(s) Corn Starch

Directions: 1. Preheat the oven to 400 degrees F. Set the oven rack in the middle position. 2. Trim the extra fat from the pork tenderloin and cut off the silver skin. 3. In a small bowl, stir together the rosemary, garlic powder, salt and pepper. Add the olive oil and stir to form a thin paste. 4. Rub the paste all over the pork tenderloin. 5. Heat a large ovenproof nonstick skillet over medium-high heat. Sear the pork on all sides, about 5 minutes total. 6. Transfer the skillet (with the pork) to the oven. Cook for about 7 minutes, then brush the tenderloin with 2 tablespoons of the glaze. Cook until the pork reaches an internal temperature of 145 degrees F, an additional 7 to 8 minutes. Cooking time will vary dependent on size and thickness of the tenderloin. 7. Serve with the remaining glaze and garnish with minced parsley. The glaze: 1. In a small saucepan, whisk together the maple syrup, water, balsamic vinegar, soy sauce and cornstarch. 2. Set over medium heat. Bring the mixture to a simmer, whisking frequently. Continue to simmer until the glaze thickens slightly, 3 to 4 minutes. 3. Set aside 2 tablespoons of the glaze for basting the tenderloin parway through cooking.

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