This is a great autumn dish. The aromatic sauce of maple, sage and mustard creates a unique seasonal treatment for pork. Consider sauteing some apple slices in butter, maybe with a pinch of sage as well, to serve along side.
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Units: US | Metric
- 2 (12 ounce) pork tenderloin, trimmed
- 2 tablespoons minced fresh sage, divided or 2 teaspoons dried sage
- salt & freshly ground black pepper
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1/4 cup chopped shallot
- 1 cup chicken broth
- 3 tablespoons maple syrup
- 3 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- 1Rub the tenderloins with 1 TBS of the fresh sage (or all of the dried sage, if using) and season them with salt and pepper.
- 2Heat 1 TBS of the butter and the olive oil in a large skillet over medium high heat until sizzling.
- 3Add the pork and brown on all sides, about 4 minutes.
- 4REduce the heat to medium-low, cover, and cook until the pork registers about 150*F in the center of the thickest part, turning the tenderloins occasionally, about 15 minutes.
- 5Transfer the pork to a platter and tent with foil to keep warm.
- 6Add the shallots to the skillet and cook over medium heat until they begin to soften, about 30 seconds.
- 7Add the broth,maple syrup, vinegar, and mustard, and scrape up any browned bits from the bottom of the skillet.
- 8Simmer until the liquid is reduced by one quarter, and has thickened enough to coat the back of a spoon, 8 to 10 minutes, stirring often.
- 9Whisk in the remaining butter until well blended, then season the sauce with the remaining fresh sage, if using and salt and pepper to taste.
- 10Return the pork and any accumulated juices to the skillet and turn the pork to coat with the glaze.
- 11Remove the pork from the skillet, slice the tenderloins into 1/2 inch strips and arrange them overlapping, on a warm serving platter or individual plates.
- 12Drizzle the meat with additional sauce and serve.
- 13NOTE: Real maple syrup give by far the best results in this recipe, both in flavor and in consistency of sauce.
- 14If using maple flavored pancake syrup, don't reduce the sauce too much, or it will become quite sticky.
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Nutritional Facts for Pork Tenderloin With Maple Glaze
Serving Size: 1 (188 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 376.0
- Calories from Fat 170
- Total Fat 18.9 g
- Saturated Fat 7.4 g
- Cholesterol 127.5 mg
- Sodium 320.2 mg
- Total Carbohydrate 12.9 g
- Dietary Fiber 0.5 g
- Sugars 9.2 g
- Protein 36.7 g