Ingredients
- 2 whole pork tenderloins
- 4 tbsps dijon mustard, divided
- 1 tsp course sea salt
- 1 tsp freshly ground pepper
- 2 clove crushed garlic
- 2 tbsp olive oil
- 1/2 cup balsamic vinegar
- 4 tbsps maple syrup
- 1 tbsp fresh rosemary
Recipe Description
This recipe is great as we make our way into fall. There’s nothing better than a good roast pork tenderloin on a cold evening, and using the leftovers for sliders is a perfect dinner solution for busy weeknights. I’ve been making Balsamic Maple Pork Tenderloin for many years, and it’s become a family favourite. It’s simple, yet sophisticated.
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