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Pork Tenderloin with Balsamic Dijon Sauce


  • 1 pork tenderloin 1 & 1/3 lb
  • ¾ cup chopped shallots
  • 1 Tbs plus 2 tsp extra-virgin olive oil divided
  • 1 tsp dried sage
  • fine grain sea salt & ground black pepper to taste
  • ½ cup chicken broth
  • ¼ cup balsamic vinegar
  • 1 Tbs Dijon mustard
  • 1 Tbs pure maple syrup
  • 3 large fresh sage leaves


  • For the Pork Tenderloin:
  • Preheat the oven to 350 degrees.
  • Wash and pat dry the pork tenderloin. Remove any excess membranes (silver skin). Season with salt, pepper, and the dried sage.
  • Heat a large pan such as a dutch oven over a medium burner.
  • Add 2 tsp olive oil to coat the pan.
  • Brown the pork for 3 minutes on the fronts and backs and 2 minutes on the sides. If you have trouble keeping the pork on their edges, you can prop it against the pan, or use long-handled tongs to keep them in place.
  • Turn off the burner, and transfer the browned pork loins to an oven proof dish baking dish. Insert a digital meat thermometer into the thickest part of the loin, and cook in a 350-degree oven until the loins reach 145 degrees, (about 20 min). Allow the loins to rest for 10 minutes; the temperature will continue to rise out of the oven, (mine reached 158 degrees).
  • For the Balsamic Dijon Sauce:
  • If the pan that you used to brown the pork has blackened char marks on the bottom, you should wash your pan before continuing, otherwise the sauce will have a burned flavor. However, if you just have some yummy browned bits on the bottom, you can continue cooking with the same pan.
  • Reheat the pan over a medium burner. Add another Tbs of olive oil and sauté the chopped shallots until they begin to soften and turn translucent about 3 minutes.
  • Add the chicken broth, balsamic vinegar, Dijon mustard, maple syrup, and fresh sage leaves. Stir and deglaze the pan. Bring the mixture to a boil, then lower the heat to a simmer.
  • Add the fresh sage leaves and continue simmering. Reduce the mixture by 2/3, stirring often. Discard the fresh sage leaves. Taste the sauce and adjust the salt and pepper.
  • Slice the pork loins width-wise on a bias, and return and any pork juices that collected on the cutting board and the baking dish to the saucepot, and stir.
  • Serve the pork tenderloin topped with the Balsamic Dijon Sauce.