Maple Glazed Pork Tenderloin

Merv's Note:

Easy to prepare, ready to serve in less than 30 minutes.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 2 lbs pork tenderloins
• 2 teaspoons dried sage
• 2 tablespoons butter

GLAZE

• 6 tablespoons pure maple syrup
• 6 tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard

Directions:

1. Coat the tenderloins with the dried sage, sprinkle with salt and pepper.
2. Melt butter in skillet until bubbling, add tenderloins and cook until well browned on all sides.
3. Reduce heat, cover and cook until thermometer inserted into pork registers 150F.
4. Approx.
5. 10 minutes.
6. Transfer to platter, cover and keep warm.
7. Whisk 6 Tbsp.
8. maple syrup and only 4 of the 6 Tbsp cider vinegar and the Dijon mustard in a bowl to blend.
9. Set aside.
10. Add the other 2 Tbsps vinegar to skillet, bring to a boil, scraping up any browned bits.
11. Reduce heat to medium-low.
12. Return pork and any juices to skillet.
13. Add maple syrup mixture and turn pork in glaze until coated, about 2 minutes.
14. Remove from heat.
15. Place pork on a cutting board and slice into 1/2 slices diagonally.
16. Plate the pork and spoon glaze over medallions.
17. This dish goes exceptionally well with Lisa's Wild Rice Pilaf, Recipe# 50446.

Reviews

[imatrad]

Well, sorry to say, I really didn't care for this one.The recipe sounded good, but I found the sauce to be WAY too "vinegar-y" I ended up adding some more butter, syrup and even cream to counter the acidity level. We ended up with a meal that was alright, but it took some doctoring up to get it that way. Maybe it was my fault, though, because I had to double the recipe and some recipes don't double well. I would NOT make it again.

[JeannaLW]

I served this for company today, and everyone enjoyed it. I kept the amount of vinegar the same, but doubled the maple and dijon. My pork was very juicy and this made the sauce quite thin, so I thickened it with a little cornstarch. I'll make this again.