How to make it

  • 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.

Reviews & Comments 3

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    " It was excellent "
    bvannetter1955 ate it and said...
    Loved this.
    Was this review helpful? Yes Flag
  • frankieanne 10 years ago
    I love using maple syrup on something other than pancakes! Thanks for the post. I am saving this one.
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  • sday5 10 years ago
    Sounds very nice..
    Was this review helpful? Yes Flag

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