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Before you jump to Top Shelf Pork Tenderloin recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
Healthy eating is now a good deal more popular than before and rightfully so. The overall economy is impacted by the number of men and women who are suffering from health problems such as hypertension, which is directly related to poor eating habits. Even though we’re always being advised to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. In all probability, a lot of people assume that it takes a great deal of work to eat healthily and that they will have to drastically change their lifestyle. Contrary to that information, individuals can alter their eating habits for the better by carrying out several simple changes.
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Obviously, it’s not hard to begin integrating healthy eating into your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to top shelf pork tenderloin recipe. To make top shelf pork tenderloin you need 10 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Top Shelf Pork Tenderloin:
- Prepare 1 shallot, minced
- Use 2 garlic cloves, minced
- Prepare 1/4 cup maple syrup
- You need 2 tbsp balsamic vinegar
- Take 1 tbsp dijon mustard
- Prepare 1 tsp. olive oil
- You need 2 tbsp. FRONT STREET HEAT
- Use to taste salt and pepper,
- You need 2 pork tenderloin (approx. 0.5 lb each)
- You need 2 tbsp olive oil
Instructions to make Top Shelf Pork Tenderloin:
- In a bowl, mix ingredients 1-8. Place tenderloins in a baking dish and coat with marinade. Cover and refrigerate for 24 hours (can be marinated for a minimum of 6 hours).
- Preheat oven to 375°F.
- In a cast iron skillet, heat 2 tbsp. olive oil over medium heat. Wipe extra marinade off tenderloins and sear for two minutes on each side.
- Cover skillet with tinfoil and place in oven for 15 minutes.
- Remove foil, spoon marinade over pork and cook another 5 minutes.
- Remove from oven, cover with foil and let sit for 3-5 minutes. Cut into 1"-2" medallions and serve.
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