Can I use a different type of vinegar?

While balsamic vinegar provides a rich, slightly sweet flavor, you can substitute it with apple cider vinegar or red wine vinegar in Maple Balsamic Pork Tenderloin with Radishes. Adjust the maple syrup to taste, as these vinegars are less sweet.

How long should I marinate the pork tenderloin?

Marinate the pork tenderloin for at least 30 minutes, or up to 4 hours, for optimal flavor infusion in your Maple Balsamic Pork Tenderloin with Radishes. Longer marinating times enhance the tenderness and taste.

What temperature should the pork tenderloin be cooked to?

Cook the pork tenderloin to an internal temperature of 145°F (63°C) for medium doneness. Use a meat thermometer for accuracy when making Maple Balsamic Pork Tenderloin with Radishes.

Can I grill the pork tenderloin instead of roasting it?

Yes, grilling is a great option. Grill the pork tenderloin over medium heat, turning occasionally, until it reaches an internal temperature of 145°F (63°C). This method works well with Maple Balsamic Pork Tenderloin with Radishes, imparting a smoky flavor.

What are some good side dishes to serve with this?

Consider serving Maple Balsamic Pork Tenderloin with Radishes with roasted vegetables like asparagus, Brussels sprouts, or sweet potatoes. Quinoa or rice pilaf are also excellent accompaniments.

How do I store leftovers?

Store leftover Maple Balsamic Pork Tenderloin with Radishes in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to avoid drying out the pork.

Maple Balsamic Pork Tenderloin with Radishes for a Sweet & Savory Dinner 2026

Maple Balsamic Pork Tenderloin with Radishes

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A sweet and savory weeknight meal that feels special. Pork tenderloin is marinated in a maple balsamic glaze and roasted with radishes for a quick, impressive dinner.

Author: Harmony
Prep Time: 10min
Cook Time: 25min
Total Time: 40min
Yield: 4 servings 1x
Category: dinner
Method: roasting
Cuisine: American

Ingredients

Scale

1 (1 to 1.5 lb) pork tenderloin
1 lb radishes, trimmed and halved
3 tbsp pure maple syrup
3 tbsp balsamic vinegar
2 tbsp olive oil, divided
3 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp black pepper

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Instructions

Preheat oven to 400°F (200°C).
In a bowl, whisk maple syrup, balsamic vinegar, 1 tbsp olive oil, garlic, rosemary, mustard, salt, and pepper. Reserve about one-third of marinade. Pour the rest over pork in a dish and marinate 15-20 minutes at room temp.
Heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high. Sear pork on all sides until browned, 2-3 minutes per side.
Turn off heat. Scatter radishes around pork. Pour reserved marinade over everything.
Transfer skillet to oven. Roast 18-22 minutes, until pork internal temperature reaches 145°F (63°C).
Remove skillet. Transfer pork to cutting board, tent with foil, and rest 5-10 minutes. Optionally, simmer pan juices on stove 1-2 minutes to thicken.
Slice pork, arrange with radishes, and drizzle with pan glaze.

Notes

Use a meat thermometer for perfect doneness. For a deeper glaze, use aged balsamic. Leftovers keep 3-4 days refrigerated.

Nutrition

Serving Size: 4
Calories: 320
Sugar: 14
Sodium: 380
Fat: 14
Saturated Fat: 3
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 18
Fiber: 2
Protein: 26
Cholesterol: 75

Find it online: https://www.homestyletable.com/maple-balsamic-pork-tenderloin-radishes/