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Maple-Glazed Pork Tenderloin

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

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

Printed from tasteofhome.com Nov 19, 2008

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Maple-Glazed Pork Tenderloin cont.

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.