“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.”
- 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.
Originally published as Maple-Glazed Pork Tenderloin in Light & Tasty October 2005, p14
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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