Pork Tenderloin with Tarragon Carrots, Creamy Mash & Maple-Balsamic Glaze

A noble Christmas plate: tender pork medallions glazed in a glossy maple-balsamic reduction, resting atop buttery, velvety mashed potatoes, with sweet tarragon-kissed carrots alongside. Warm, elegant, gently sweet, and perfectly balanced — a winter feast in a single, sumptuous bite.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mix maple syrup, balsamic vinegar, Dijon, olive oil, shallots, garlic, thyme, salt, pepper, and optional cayenne.

Step 2

Marinate the tenderloins for 1-6 hours (or overnight).

Step 3

Remove from the fridge 30 minutes before cooking.

Step 4

Preheat your oven to 180°C.

Step 5

Boil in salted water for 20–25 minutes until tender

Step 6

Heat oil in an oven-safe pan.

Step 7

Remove pork from marinade (reserve all marinade), pat dry, season with salt & pepper.

Step 8

Sear on all sides until browned (about 2 minutes per surface).

Step 9

Add crushed garlic and rosemary to the pan.

Step 10

Pour half the reserved marinade over the pork.

Step 11

Place the pan in the oven for 15–20 minutes, until internal temp reaches 63–65°C

Step 12

Pour the remaining marinade over the pork and return the pan to the oven for 5 minutes to thicken and shine.

Step 13

Let the meat rest under foil for at least 5 minutes.

Step 14

Drain potatoes.

Step 15

Add butter, nutmeg, salt & pepper.

Step 16

Mash to a smooth, velvety consistency.

Step 17

Sauté the chopped shallot until translucent.

Step 18

Add carrots and fry briefly.

Step 19

Add a splash of water (or leftover droplets of marinade).

Step 20

Cover and steam 5–8 minutes until tender.

Step 21

Finish with fresh tarragon leaves.

Step 22

Spoon creamy mash onto warmed plates.

Step 23

Slice pork into medallions and set gently atop the potatoes.

Step 24

Arrange tarragon carrots proudly alongside.

Step 25

Generously drizzle the glossy maple–balsamic sauce over the pork, letting it trickle into the mash.

Step 26

For an elegant finish, add a few fresh thyme or tarragon leaves.