- 2 pork tenderloins (3/4 pound each)
- 3/4 teaspoon salt
- 3/4 teaspoon rubbed sage
- 1/2 teaspoon pepper
- 1 teaspoon butter
- 1/4 cup maple syrup
- 3 tablespoons cider vinegar
- 1-3/4 teaspoons Dijon mustard
- Preheat oven to 425°. Rub pork with seasonings. In a large nonstick skillet coated with cooking spray, heat butter over medium heat; brown pork on all sides. Transfer to a foil-lined 15x10x1-in. pan. Roast 10 minutes.
- Meanwhile, for glaze, in same skillet, mix syrup, vinegar and mustard; bring to a boil. Cook and stir until slightly thickened, 1-2 minutes; remove from heat.
- Brush 1 tablespoon glaze over pork; continue roasting until a thermometer inserted in pork reads 145°, 7-10 minutes, brushing halfway with remaining glaze. Let stand 5 minutes before slicing. Yield: 4 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Maple-Glazed Pork Tenderloin
"Good, but lacking flavor. I only used 2 T of the vinegar, rubbed with all purpose seasonings. My 9 year old thought it was too tangy. Next time I might add a little soy sauce and onion powder to give it more flavor. Cook the sauce at least 3 minutes so it thickens."