Pork Tenderloin with Maple Glaze II

By Addie

Maple syrup brings sweetness and warm color to the pork. Wild rice pilaf and brussels sprouts would be nice accompaniments.

Ingredients

• 2 12-14 ounce pork tenderloins
• 2 teaspoons crumbled dried sage leaves
• 1 tablespoon butter
• 6 tablespoons pure maple syrup
• 6 tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard

Preparation

Step 1

Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150°F, turning occasionally, about 10 minutes longer. Transfer pork to platter; cover to keep warm.

Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices. Stir remaining 1 tablespoon maple syrup into glaze. Season glaze to taste with salt and pepper.

Arrange pork slices on plates. Spoon glaze over pork and serve.
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REVIEWS: (313)

Absolutely delicious. Unfortunately, I halved the recipe. Won't make that mistake again, because everyone in my household, from the eleven-month-old on up wolfed it down.

The maple glaze from this recipe is one of the most delicious sauces I've ever made. Fantastic flavor, and so simple. This one is going into heavy rotation, for sure. My only complaint: I cooked the pork to 150 degrees exactly as the recipe states, and found it a bit overcooked for my liking.

Two more thoughts on my review below, I used a 1.25 lb tenderloin but the same amount for the glaze/sauce. I also pulled off heat at 125 degrees, it was still a little over done for my liking. I also let letting the sauce thicken up a bit.

If you like maple syrup on pancakes or waffles, but think dinner entrees don't need to be quite that sweet, then I bet you will like this recipe as much as I do! I didn't have apple cider vinegar in the house, but used white wine vinegar and it not only worked fine, but I will purposely use it the next time I make this dish! My suggestion for anyone who is worried the finished pork and sauce may taste too sweet or too sour, is to go ahead and taste the sauce before you add it to the cooking pan and before it touches raw or undercooked meat. Be sure no utensils that have touched raw or undercooked meat are used for the tasting, either. Then you can add more syrup or more vinegar according to your taste.

This recipe was absolutely delicious! I added an extra 2 tablespoons of maple syrup at the end (pure maple syrup from Montreal is too delicious NOT to add more!) and it tasted like heaven! I definitely suggest taking the tenderloin out of the pan at 135º because it continues cooking while it's on the platter. Simple, easy recipe and absolutely delicious!

Fabulous fall dish. I usually do exactly as a recipe suggests but took one reviewers suggestion and coated with a little flour. Seared it in a cast iron pan in melted butter on our grill burner outside to alleviate potential smoking and finished in a second pan indoors. Served with mashed garden butternut squash and fresh green beans. A keeper.

I have made this several times. I have found that the difference between 3 forks and 4 forks with this recipe is the degree to which you brown the butter and meat. I accidentally came close to burning the butter one time, adding the pork at the last possible minute, and then browned the pork well, too, with lots of brown bits in the pan. It was fantastic - like a completely different recipe. Since that time I always brown the butter instead of just melting it, and get the meat very brown too, and it is delicious.

Always a hit, any time I make it!

I agree with many of the reviews here: Double the mustard, double the sauce. Absolutely amazing...

Wow, what a great recipe for pork tenderloin. Family raved about it. Definitely will be put in my recipe box.

My husband said this was the best pork tenderloin he has ever had and I agree. It turned out perfect! Moist and tender and full of flavor. I did not have sage, so I crumbled some fresh rosemary and mixed it with marjoram... it was so delicious that I will just use that next time as well. If I was served this dish in a restaurant I would be impressed, but it wasn't... it was served in my dining room:) Great recipe to go to for a large dinner party, since its easy to make and cheap!

I gave this 4 forks just because the simplicity of it and it was delicious. I used thyme instead of sage and would definitely make for company.

Excellent! My pork loin was a little larger so it took longer to cook. Next time I will make a little more sauce. It was really good with mashed potatoes!