Pork Tenderloin w/ Maple Glaze
The maple syrup and apple cider vinegar adds just a little sweetness to this pork entree. Serve roasted Brussels sprouts w/balsamic vinegar & pancetta, and wild rice pilaf, in front of a toasty fireplace.
Ingredients:
2 12-to-14 oz pork tenderloins
2 tsp crumbled dried sage leaves
1 tbsp butter
6 tbsp pure maple syrup
6 tbsp apple cider vinegar
2 tsp Dijon mustard
Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150F, turning occasionally, about 10 minutes longer. Transfer pork to platter; cover to keep warm.
Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2″ thick slices. Stir remaining 1 tablespoon maple syrup into glaze. Season glaze to taste with salt and pepper.
Arrange pork slices on plates. Spoon glaze over pork and serve.
