Ingredients

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

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    bvannetter1955 ate it and said...
    Loved this.
    Was this review helpful? Yes Flag
  • frankieanne 5 years ago
    I love using maple syrup on something other than pancakes! Thanks for the post. I am saving this one.
    Was this review helpful? Yes Flag
  • sday5 5 years ago
    Sounds very nice..
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes