Prep 5 mins
Cook 20 mins
Easy to prepare, ready to serve in less than 30 minutes.
- 907.18 g pork tenderloin
- 9.85 ml dried sage
- 29.58 ml butter
- 88.74 ml pure maple syrup
- 88.74 ml apple cider vinegar
- 9.85 ml Dijon mustard
- Coat the tenderloins with the dried sage, sprinkle with salt and pepper.
- Melt butter in skillet until bubbling, add tenderloins and cook until well browned on all sides.
- Reduce heat, cover and cook until thermometer inserted into pork registers 150F.
- 10 minutes.
- Transfer to platter, cover and keep warm.
- Whisk 6 Tbsp.
- maple syrup and only 4 of the 6 Tbsp cider vinegar and the Dijon mustard in a bowl to blend.
- Set aside.
- Add the other 2 Tbsps vinegar to skillet, bring to a boil, scraping up any browned bits.
- Reduce heat to medium-low.
- Return pork and any juices to skillet.
- Add maple syrup mixture and turn pork in glaze until coated, about 2 minutes.
- Remove from heat.
- Place pork on a cutting board and slice into 1/2 slices diagonally.
- Plate the pork and spoon glaze over medallions.
- This dish goes exceptionally well with Lisa's Wild Rice Pilaf, Recipe# 50446.
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.
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.