Maple Glazed Pork Tenderloin
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 2 lbs pork tenderloin
- 2 teaspoons dried sage
- 2 tablespoons butter
-
GLAZE
- 6 tablespoons pure maple syrup
- 6 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
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
-
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.
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.