Maple Balsamic Glazed Pork Tenderloin with Garlic Mashed Potatoes and Sugar Snap Peas with Mint

Maple Balsamic Glazed Pork Tenderloin with Garlic Mashed Potatoes and Sugar Snap Peas with Mint

For our 15 year anniversary, we decided to cook and treat ourselves to some amazing wine.  We’ve both been on a pork kick lately and this recipe from Southern Food was more than we could resist.  The glaze is really tasty and could easily be adjusted with a little fresh ginger into an Asian feeling dish.  We’ve been fascinated with purple potatoes recently so we mashed some with garlic and half and half and served the whole thing with very simple sautéed sugar snap peas with fresh mint.  Made for a perfect decade-and-a-half celebration dinner.  Paired with Chasseur Pinot Noir.  Love!

Maple Balsamic Glazed Pork Tenderloin

  • 1 1/2 to 2 1/2 pounds pork tenderloins
  • Salt and pepper
  • 2 tablespoons flour
  • Olive oil
  • 6 to 8 ounces sliced or diced mushrooms
  • 4 green onions, sliced
  • ***Glaze***
  • 2 tablespoons olive oil
  • 1/3 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 2 large cloves garlic
  • 1 tablespoon rosemary
  1. Heat oven to 350°.
  2. Slice pork tenderloins crosswise into 1-inch rounds. Lightly sprinkle both sides of the medallions with salt and pepper; press both sides into the flour.
  3. Put enough olive oil in a large nonstick skillet to coat the bottom of the pan; heat over medium heat. Add the pork medallions and brown for about 2 minutes on each side. Remove the medallions to a plate. Add the mushrooms and green onions to the pan. Cook until mushrooms are just tender.
  4. Meanwhile, combine the glaze ingredients. Put the pork tenderloin back in the skillet and pour glaze over all; stir to coat all pieces of pork. Transfer to the oven and bake for 20 to 25 minutes, stirring once — be careful not to over-cook the pork. (If the skillet is not ovenproof, transfer everything to a baking pan.)
  5. Serve pork with glaze.
Snap Peas with Fresh Mint
This very simple and delicious recipe came from from Martha Stewart.  It tastes like summer!
  • 1 pound trimmed snap peas
  • 1/4 cup water
  • 1 tablespoon butter
  • 1/2 cup (packed) fresh mint leaves, thinly sliced
  • Coarse salt and ground pepper
  1. In a 12-inch nonstick skillet, bring 1/4 cup water and butter to a boil over high. Add snap peas; cover, and cook until bright green, about 2 minutes.
  2. Remove lid; reduce heat to medium. Continue cooking, tossing occasionally, until peas are crisp-tender and water has evaporated, 2 to 4 minutes. Remove from heat.
  3. Toss with mint leaves; season with coarse salt and ground pepper.
Chausseur 2010 Pinot Noir

Chausseur 2010 Pinot Noir

One of my favorite special occasion wines is Chasseur Pinot Noir.  It’s pricy, but it’s worth it and it will make your special occasion more special and more memorable.