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Pork Tenderloin with Maple Glze Recipe

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This recipe for Pork Tenderloin with Maple Glze is from The Supron Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 12-to14-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

Directions:
Directions:
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 degrees, 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 port and any accumulated juices to skillet; add maple syrup mixture and turn port in glaze just until coated, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut port into ½ 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.

Number Of Servings:
Number Of Servings:
Makes 6 servings
Personal Notes:
Personal Notes:
Epicurious.com (Bon Appetit – October 2000)

 

 

 

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