Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, top shelf pork tenderloin. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Top Shelf Pork Tenderloin is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Top Shelf Pork Tenderloin is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have top shelf pork tenderloin using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Top Shelf Pork Tenderloin:

1. Prepare 1 shallot, minced
2. Take 2 garlic cloves, minced
3. Get 1/4 cup maple syrup
4. Take 2 tbsp balsamic vinegar
5. Get 1 tbsp dijon mustard
6. Prepare 1 tsp. olive oil
7. Make ready 2 tbsp. FRONT STREET HEAT
8. Prepare to taste salt and pepper,
9. Get 2 pork tenderloin (approx. 0.5 lb each)
10. Get 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 it up with this special food top shelf pork tenderloin recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more 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!