Maple-Glazed Pork Tenderloin Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
5 ounce-weight: 262 calories, 7g fat (3g saturated fat), 97mg cholesterol, 134mg sodium, 14g carbohydrate (13g sugars, trace fiber), 34g protein Diabetic Exchanges:1 starch, 5 lean meat
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."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.