Pork Tenderloin w/ Maple Glaze

prepared by and photo by Emily Doscher

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.

Size: 6 servings

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

Directions:

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.


SHARE:  
Facebook Twitter Google Digg Reddit LinkedIn Pinterest StumbleUpon Email

Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ

Subscribe!

Sign up for our email newsletter
You Might Like...
May 13, 2016

Healthy Hotel Eating

October 29, 2016

Author Visits

September 19, 2015

Have a Little Chef?