Maple Glazed Pork Tenderloin

"Easy to prepare, ready to serve in less than 30 minutes."
 
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Ready In:
25mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • 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.
  • Approx.
  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
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RECIPE SUBMITTED BY

Retired and loving it. Favourite Cook Book - Gourmet (hard cover) I believe they still have it - comes in a set of two. Mine are 40 years old.
 
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