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Maple-Glazed Pork Tenderloin
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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
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |