Pork Tenderloin With Maple Glaze Recipe

Name: Pork Tenderloin With Maple Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (12 ounce) pork tenderloin, trimmed; 2 tablespoons minced fresh sage, divided or 2 teaspoons dried sage; salt & freshly ground black pepper; 2 tablespoons unsalted butter, divided; 1 tablespoon olive oil; ¼ cup chopped shallot; 1 cup chicken broth; 3 tablespoons maple syrup; 3 tablespoons cider vinegar; 1 tablespoon Dijon mustard

Servings: persons

1
Rub the tenderloins with 1 TBS of the fresh sage (or all of the dried sage, if using) and season them with salt and pepper.
2
Heat 1 TBS of the butter and the olive oil in a large skillet over medium high heat until sizzling.
3
Add the pork and brown on all sides, about 4 minutes.
4
REduce the heat to medium-low, cover, and cook until the pork registers about 150*F in the center of the thickest part, turning the tenderloins occasionally, about 15 minutes.
5
Transfer the pork to a platter and tent with foil to keep warm.
6
Add the shallots to the skillet and cook over medium heat until they begin to soften, about 30 seconds.
7
Add the broth,maple syrup, vinegar, and mustard, and scrape up any browned bits from the bottom of the skillet.
8
Simmer until the liquid is reduced by one quarter, and has thickened enough to coat the back of a spoon, 8 to 10 minutes, stirring often.
9
Whisk in the remaining butter until well blended, then season the sauce with the remaining fresh sage, if using and salt and pepper to taste.
10
Return the pork and any accumulated juices to the skillet and turn the pork to coat with the glaze.
11
Remove the pork from the skillet, slice the tenderloins into 1/2 inch strips and arrange them overlapping, on a warm serving platter or individual plates.
12
Drizzle the meat with additional sauce and serve.
13
NOTE: Real maple syrup give by far the best results in this recipe, both in flavor and in consistency of sauce.
14
If using maple flavored pancake syrup, don't reduce the sauce too much, or it will become quite sticky.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (12 ounce) pork tenderloin, trimmed, 2 tablespoons minced fresh sage, divided or 2 teaspoons dried sage, salt & freshly ground black pepper, 2 tablespoons unsalted butter, divided, and more.

Yes, Pork Tenderloin With Maple Glaze falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Tenderloin With Maple Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions