Maple Glazed Pork Tenderloin

READY IN: 25mins
Recipe by Merv9499

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

Top Review by 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.

Ingredients Nutrition


  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.

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