Maple-Glazed Pork Tenderloin
“I modified this recipe from a friend after we’d enjoyed it at their house,” explains Colleen Mercier of Salmon Arm, British Columbia. “My husband says it tastes like a fancy restaurant dish.”
SERVINGS
|
4
|
CATEGORY
|
Lower Fat
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
20 min.
|
TOTAL
|
30 min.
|
INGREDIENTS
- 2 pork tenderloins (3/4 pound each)
- 3/4 teaspoon rubbed sage
- 1 teaspoon butter
- 1/4 cup maple syrup
- 3 tablespoons cider vinegar
- 1-3/4 teaspoons Dijon mustard
DIRECTIONS
Rub pork with sage. In a large nonstick skillet coated with cooking spray, brown pork in butter. Place in a foil-lined roasting pan. Bake, uncovered, at 425° for 10 minutes.
Meanwhile, for glaze, whisk the syrup, vinegar and mustard in a small bowl until smooth. Pour into the same skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.
Brush 1 tablespoon of glaze over pork; bake for 5 minutes. Brush with another tablespoon of glaze; bake 3-5 minutes longer or until a meat thermometer reads 160°. Brush with remaining glaze. Let stand for 5 minutes before slicing. Yield: 4 servings.