Pork Tenderloin with Balsamic Maple Glaze

Pork is a relatively lean meat and if cooked incorrectly, can dry out. This method ensures the pork is cooked to perfection. The accompanying sauce takes a minute or two to throw together and finishes the dish perfectly. Serve with your choice of salad or vegetables.


  • 1 TB olive oil
  • 350g Athleat pork fillet, fat and sinew removed
  • salt and freshly ground black pepper
  • 2 TB balsamic vinegar
  • 1 TB maple syrup
  • 1 tsp Dijon mustard
  • chives, to garnish


  1. Preheat the oven to 210°C.
  2. Heat the olive oil in a large pan and brown the pork tenderloin fillet on all sides. Remove from the pan and season with salt and freshly ground black pepper. Transfer the pork to a roasting tray and place in the oven for 10 minutes to cook through. Remove and allow to rest.
  3. While the pork is resting, heat the balsamic vinegar, maple syrup and Dijon mustard in a small pan. Cook until the mixture bubbles and reduces to a thick glaze.
  4. Slice the pork and drizzle over the glaze. Garnish with snipped chives.



Calories Per Serving

343 kcal

Macros Per Serving


17 g

of which saturates

4.8 g


8.5 g

of which sugars

7.6 g


0 g


39 g


Mustard, Sulphites