Maple Glazed Pork Tenderloin

1. 1

   Coat the tenderloins with the dried sage, sprinkle with salt and pepper.

2. 2

   Melt butter in skillet until bubbling, add tenderloins and cook until well browned on all sides.

3. 3

   Reduce heat, cover and cook until thermometer inserted into pork registers 150F.

4. 4

   Approx.

5. 5

   10 minutes.

6. 6

   Transfer to platter, cover and keep warm.

7. 7

   Whisk 6 Tbsp.

8. 8

   maple syrup and only 4 of the 6 Tbsp cider vinegar and the Dijon mustard in a bowl to blend.

9. 9

   Set aside.

10. 10

    Add the other 2 Tbsps vinegar to skillet, bring to a boil, scraping up any browned bits.

11. 11

    Reduce heat to medium-low.

12. 12

    Return pork and any juices to skillet.

13. 13

    Add maple syrup mixture and turn pork in glaze until coated, about 2 minutes.

14. 14

    Remove from heat.

15. 15

    Place pork on a cutting board and slice into 1/2 slices diagonally.

16. 16

    Plate the pork and spoon glaze over medallions.

17. 17

    This dish goes exceptionally well with Lisa's Wild Rice Pilaf, Recipe# 50446.

* Per serving · 4 servings · Values may vary.

No additional tips available.