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

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.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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