Pork Tenderloin With Maple Glaze

By Addie

Ingredients

• 2 pork tenderloins, about 2 to 3 pounds
• 1 clove garlic, halved
• 1 teaspoons herb seasoning blend or Cajun seasoning blend
• Pepper, to taste
• Salt, if seasoning blend is salt-free
• 2 teaspoons butter
• 2 teaspoons olive oil
• 6 tablespoons pure maple syrup
• 1/4 cup cider vinegar
• 2 teaspoons Dijon mustard or Bold 'n Spicy mustard
• 2 tablespoons cider vinegar
• 1 tablespoon pure maple syrup
• Salt and pepper, optional

Preparation

Step 1

Trim pork of any visible fat and membrane.

Rub pork tenderloins with garlic halves, then rub all over with the seasoning blend, and pepper. If seasoning is salt-free, sprinkle with a little salt.

In a small bowl, combine 6 tablespoons maple syrup, 1/4 cup cider vinegar, and the Dijon or brown mustard. Stir to blend thoroughly. Set aside. Melt butter with oil in large nonstick skillet over medium heat until hot and foamy. Add pork tenderloins and cook, turning, until brown on all sides, about 6 to 8 minutes. Reduce heat to medium-low, cover, and cook until thermometer inserted into pork registers 150 degrees, turning occasionally. This should take 10 to 15 minutes longer, depending on thickness of tenderloins. Transfer pork to platter; cover to keep warm. Add 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low.

Return pork to skillet; add maple syrup mixture and turn pork in glaze to coat well, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2-inch slices. Stir 1 tablespoon maple syrup into the glaze. Taste and season with salt and pepper, if needed.

Arrange sliced pork on plates or platter. Spoon glaze over pork and serve. This is wonderful with rice and homemade cranberry sauce.
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REVIEWS:

I have made this a few times now and it is delicious. I get more compliments for this dish than anything else I prepare and there are never any leftovers. It has a perfect balance of sweet and sour but not enough to overpower the flavour of the pork. So simple to prepare too. Brilliant!

The kids LOVED it! Very easy to make. I used regular maple syrup and had to substitute white vinegar for the cider. After rubbing the garlic, I cut slits in the meat and pressed the garlic into the tenderloin while it cooked. The meat was very tender and cooked perfectly at 150 degrees as suggested. Great recipe!

Amazing flavor! This was great. Very easy to make and the taste was amazing! Just be careful to not overcook the pork. I used rosemary as my spice and used 2 cloves of garlic. Yummy!

YUMMY! I can't wait to have this recipe again!!! It was one of the best meals I can ever remember...delicious! It was VERY easy and went very quick!

Absolutely Loved It! I have 2 pork haters in my family. They both took second helpings. This is a very easy, tasty meal. I will definitely cook it again. I did have to let it cook for about 15 minutes longer than it said it said in the recipe. I'm not a great cook and it came out so great that next time I'll serve this to company. This is a must try recipe.