Maple Glazed Pork Tenderloin Recipe

How to make it

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• Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper and set aside.
• Melt butter in large nonstick skillet over medium-high heat until hot and bubbling.
• Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes.
• Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150°F, turning occasionally, about 10 minutes longer. Transfer pork to platter; cover to keep warm.
• Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend and set aside.
• Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits.
• Reduce heat to medium-low.
• Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes.
• Remove from heat.
• Transfer pork to cutting board.
• Cut pork into 1/2-inch-thick slices.
• Stir remaining 1 tablespoon maple syrup into glaze.
• Season glaze to taste with salt and pepper.
• Arrange pork slices on plates. Spoon glaze over pork and serve.