Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, top shelf pork tenderloin. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Top Shelf Pork Tenderloin is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Top Shelf Pork Tenderloin is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook top shelf pork tenderloin using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Top Shelf Pork Tenderloin:

1. Prepare 1 shallot, minced
2. Make ready 2 garlic cloves, minced
3. Prepare 1/4 cup maple syrup
4. Prepare 2 tbsp balsamic vinegar
5. Prepare 1 tbsp dijon mustard
6. Take 1 tsp. olive oil
7. Take 2 tbsp. FRONT STREET HEAT
8. Take to taste salt and pepper,
9. Prepare 2 pork tenderloin (approx. 0.5 lb each)
10. Prepare 2 tbsp olive oil

Steps to make Top Shelf Pork Tenderloin:

1. 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).
2. Preheat oven to 375°F.
3. 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.
4. Cover skillet with tinfoil and place in oven for 15 minutes.
5. Remove foil, spoon marinade over pork and cook another 5 minutes.
6. Remove from oven, cover with foil and let sit for 3-5 minutes. Cut into 1"-2" medallions and serve.

So that is going to wrap this up with this special food top shelf pork tenderloin recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!