"The belly rules the mind."--Spanish Proverb

Maple Glazed Pork Tenderloin Recipe

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This recipe for Maple Glazed Pork Tenderloin, by , is from The Taylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat/Lesley Taylor
Added: Monday, December 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 12 to 14 oz. pork tenderloins
2 tsp crumbled dried sage leaves (can buy fresh and dehydrate in the oven)
1 tbsp butter

6 tbsp pure maple syrup
6 tbsp apple cider vinegar
2 tsp Dijon mustard

Directions:
Directions:
Rub tenderloins all over with sage; sprinkle with salt and pepper. Melt butter in large pan till bubbling and add tenderloins and cooking until brown on all sides, turning occasionally for about 6 minutes. Reduce heat to med low and cook until for about 10 mins longer until no longer pink inside but not dry. Transfer tenderloins to oven proof dish and set aside to prepare sauce.

Whisk 5 tbsp maple syrup, 4 tbsp apple cider vinegar and Dijon together till well blended. Set aside. To pan add remaining 2 tbsp apple cider vinegar, bring to boil scraping pan. Reduce heat to med low. Add maple syrup mixture to pan for about 2 mins.

Pour over pork tenderloins and put in 350 oven for about 1/2 an hour. Cut pork tenderlins in half inch slices, arrange on platter and pour sauce/glaze over the tenderloins.

This works well for company as you can make ahead not overcooking initially and do the balance of cooking of tenderloins in the oven. Goes well with rice but I used mashed potatoes.

That's it. The Pork Tenderloins are found for a good price at Costco -- two to a package and they are about 12 inches x 2 inches -- great for slicing.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
Really Fast
Personal Notes:
Personal Notes:
I'm off to watch Oprah now.

 

 

 

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