Maple-Glazed Pork Tenderloin

1. 1

   In a medium bowl, whisk together the broth, soy sauce, brown sugar, ketchup and garlic.

2. 2

   Pour into a large ziploc bag, add pork tenderloins and refrigerate for 4 to 6 hours, tossing occasionally.

3. 3

   Preheat oven to 375F (190C) degrees.

4. 4

   For the glaze: in a small bowl, whisk the syrup, vinegar and mustard together and set aside.

5. 5

   Remove the tenderloins from marinade and pat dry.

6. 6

   Sprinkle with salt, pepper and sage.

7. 7

   In a large ovenproof saute pan, melt the butter with oil.

8. 8

   Add the pork and sear until brown on all sides.

9. 9

   Transfer the pan to the oven and roast for 15 to 20 minutes or until meat thermometer reads 145 F degrees.

10. 10

    Transfer pork to carving plate and tent with aluminum foil.

11. 11

    Return pan to stovetop over med-high heat and add 1 tblsp vinegar, stirring to scrape up the browned bits from the bottom of the pan.

12. 12

    Decrease temp to medium and the maplecsyrup glaze, simmering for 2-3minutes.

13. 13

    Meanwhile, cut the pork into slices.

14. 14

    Remove the pan rrom the heat, stir in 1 tblsp maple syrup and pour sauce over pork.

* Per serving · 4 servings · Values may vary.