Easy to prepare, ready to serve in less than 30 minutes.
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Units: US | Metric
- 1Coat the tenderloins with the dried sage, sprinkle with salt and pepper.
- 2Melt butter in skillet until bubbling, add tenderloins and cook until well browned on all sides.
- 3Reduce heat, cover and cook until thermometer inserted into pork registers 150F.
- 510 minutes.
- 6Transfer to platter, cover and keep warm.
- 7Whisk 6 Tbsp.
- 8maple syrup and only 4 of the 6 Tbsp cider vinegar and the Dijon mustard in a bowl to blend.
- 9Set aside.
- 10Add the other 2 Tbsps vinegar to skillet, bring to a boil, scraping up any browned bits.
- 11Reduce heat to medium-low.
- 12Return pork and any juices to skillet.
- 13Add maple syrup mixture and turn pork in glaze until coated, about 2 minutes.
- 14Remove from heat.
- 15Place pork on a cutting board and slice into 1/2 slices diagonally.
- 16Plate the pork and spoon glaze over medallions.
- 17This dish goes exceptionally well with Lisa's Wild Rice Pilaf, Wild Rice Pilaf.
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Nutritional Facts for Maple Glazed Pork Tenderloin
Serving Size: 1 (165 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 272.5
- Calories from Fat 83
- Total Fat 9.2 g
- Saturated Fat 4.2 g
- Cholesterol 108.5 mg
- Sodium 134.5 mg
- Total Carbohydrate 13.7 g
- Dietary Fiber 0.1 g
- Sugars 12.1 g
- Protein 31.4 g