Roast Pork Tenderloin with Balsamic-Maple Sauce

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Balsamic vinegar is an essential ingredient when you've got limited kitchen space.

Unlike typical wine vinegar, this barrel-aged Italian wonder does the work of several condiments. Depending on the manufacturing process, the vinegar may be sweet and tangy, rich and fruity, or even remind you of Port.

An expensive, well-aged balsamic vinegar doubles as dessert sauce drizzled over figs or strawberries and sliced almonds. Brush that same vinegar over a pork chop at the end of grilling and you're in for a caramelized treat.

However, don't use fine imported balsamic vinegar for cooking. The heat will destroy the subtle flavor nuances.

Save your money by opting for an affordable brand from the supermarket. Even these, which will have more pronounced acidity, will enliven your cooking.

Add a splash of balsamic vinegar to a stew to perk up the flavor, or use it in place of your usual vinegar in a meat glaze.

In the following dish, roast pork tenderloin is basted and served with a sauce of inexpensive balsamic vinegar, garlic, tomato paste and maple syrup. The robust flavor is an excellent complement to the pork.

Roast Pork Tenderloin with Balsamic-Maple Sauce

Makes 2 servings.

Preparation time: 5 minutes

Cooking time: 45 minutes

1 tablespoon canola oil

1 (8-ounce) pork tenderloin

1 large garlic clove, minced

1 large shallot, thinly sliced

2 tablespoons balsamic vinegar

2 tablespoons tomato paste

3/4 cup low-sodium beef broth

1/8 teaspoon dried crushed thyme

1/8 teaspoon salt

1/8 teaspoon pepper

2 teaspoons maple syrup

2 cups cooked egg noodles

Fresh thyme sprigs, optional

Heat oil in large nonstick skillet. Add pork and brown on all sides over medium heat, about 5 minutes total. Place pork in small roasting pan, reserving oil in skillet. Roast pork in preheated 350-degree oven for 20 minutes.

Add garlic and shallot to skillet. Cook for 3 minutes over medium heat, stirring occasionally. Pour in vinegar and scrape up any browned bits. Add tomato paste, broth, thyme, salt, pepper and maple syrup. Reduce heat to low and simmer for 5 minutes. Set aside.

Remove pork from oven after 20 minutes. Spoon on half the sauce. Return pork to oven for 5 minutes or until completely cooked but still juicy. Remove from oven. Let pork rest a few minutes.

To serve, thinly slice pork on the diagonal. Place on a serving plate over noodles.

Combine sauce in the skillet and roasting pan. Reheat if necessary and spoon over pork. Garnish with fresh thyme if desired.

Each serving has: 460 calories; 12.5 grams total fat; 33 grams protein; 53 grams carbohydrates; 126 milligrams cholesterol; 301.5 milligrams sodium and 4.5 grams dietary fiber.

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Roast Pork Tenderloin with Balsamic-Maple Sauce Recipe - Bev Bennett Recipes

(c) 2010 Bev Bennett Recipes