Maple Balsamic Pork Tenderloin

This is yet another recipe from Shauna Niequist's book Bread & Wine.  On a side note, many of my current favorite recipes are from that book, they are all simple, yet sophisticated.  If you haven't read the book, you should!  This pork was delicious, in fact, Jeremy and I both thought it was one of our top few favorite dinners ever.  I served it with an easy baked "risotto" and they were a perfect pair.  The only thing that I changed from Shauna's recipe was that after searing my pork on all sides it wasn't cooked through enough so I finished it in the over until it reached 145.

Maple Balsamic Pork Tenderloin

-2 pork tenderloins
-1 cup maple syrup
-1 cup balsamic vinegar
-1 heaping  Tbsp Dijon mustard
-1/2 cup beer or white wine

Whisk together maple syrup, balsamic vinegar, and Dijon. Add 1/2 cup of the maple balsamic mixture to the beer or white wine to create a marinade. Save the rest of the maple balsamic mixture to make the glaze. Several hours before serving, salt and pepper the tenderloins, then pour the marinade over them. Cover tightly and refrigerate. Just before serving, cook on the grill or on the stove. On medium-high heat, cook for 4 minutes on each of the four sides until a meat thermometer reads 145 degrees. Cover with foil and let rest for 10 minutes before slicing. We did ours on the grill and cooked them over medium-high heat until the internal temperature reached 145 degrees. While the pork is cooking and then resting, pour the remaining maple balsamic mixture in to a small saucepan and boil gently until reduced by half, about 15 minutes, creating a thick glaze. After the tenderloin has rested, slice it diagonal one-inch slices. Pour the glaze over the sliced meat, or put it in a little pitcher and let people pour it on their own slices.