Pork Tenderloin with Maple Glaze

1. 1

   Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper.

2. 2

   Melt butter in large nonstick skillet over medium-high heat until hot and bubbling.

3. 3

   Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes.

4. 4

   Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150F, turning occasionally, about 10 minutes longer.

5. 5

   Transfer pork to platter; cover to keep warm.

6. 6

   Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend.

7. 7

   Set aside.

8. 8

   Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits.

9. 9

   Reduce heat to medium-low.

10. 10

    Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes.

11. 11

    Remove from heat.

12. 12

    Transfer pork to cutting board.

13. 13

    Cut pork into 1/2-inch-thick slices.

14. 14

    Stir remaining 1 tablespoon maple syrup into glaze.

15. 15

    Season glaze to taste with salt and pepper.

16. 16

    Arrange pork slices on plates.

17. 17

    Spoon glaze over pork and serve.

* Per serving · 4 servings · Values may vary.