Ten minutes to greatness, each bite is a balance of sweetness and savoury goodness. The simplicity of maple and butter elevates the natural flavours of the pork, making this roast a crowd-pleaser for any occasion. It's a no-fuss, delicious way to enjoy the classic combination of maple and pork in a comforting and satisfying meal.

2 pork tenderloins (about 1-1/2 lbs each)  
3/4 cup Butter olive oil
1/4 cup Maple dark balsamic
1 tsp crushed red pepper chili flakes
1/2 tsp freshly ground black pepper
3 tsp Kosher salt (fine)

Preheat oven to 425 degrees. Season pork tenderloins with salt and pepper on all sides. Heat a large skillet over medium heat. Add 2 tbsp Butter olive oil. Sear pork tenderloins until all sides are browned. Remove from heat, place in an oven proof dish and set aside. In a measuring cup or small bowl, add remaining olive oil, Maple balsamic and chili flakes. Whisk until creamy. Brush tenderloins on all sides. Roast in oven 10 to 15 minutes until pork reaches an internal temperature of 145 degrees for rare and 160 for medium. Test for doneness after 10 minutes. You do not want to overcook. Remove from oven and let rest for another 10 minutes. Do not slice until the pork has rested. The pork should be a light pink in the middle for maximum juiciness. Slice crosswise in 2 inch pieces. Serve with extra sauce. 

INSPIRED BY: Bon Appetit