Give pork an autumn edge with this Maple Glazed Pork Tenderloin recipe. Maple syrup and sage bring seasonal flavor to the juicy meat that’s seared in a skillet with butter. This quick dinner would taste divine alongside mashed sweet potatoes and roasted brussels sprouts. Maple Glazed Pork Tenderloin would also make a great Thanksgiving alternative to turkey!
Ingredients• 2 pounds pork tenderloins • 2 teaspoons dried sage • salt, to taste • pepper, to taste • 2 tablespoons butter • 6 tablespoons pure maple syrup • 6 tablespoons apple cider vinegar • 2 teaspoons Dijon mustard
Coat the tenderloins with the dried sage.
Sprinkle the pork generously with the salt and pepper.
Melt the butter in a skillet over medium-high heat on the stovetop until bubbling.
Add the tenderloins to the skillet and cook until well browned on all sides.
Reduce the heat to low, cover, and cook until a thermometer inserted into the pork registers 150 degrees F, about 10 minutes.
Transfer the pork to a platter, cover, and keep warm.
Whisk the maple syrup, 4 tablespoons of the apple cider vinegar, and the Dijon mustard in a bowl to blend. Set aside.
Add the other 2 tablespoons of the vinegar to the skillet and bring it to a boil, scraping up any browned bits at the bottom of the skillet.
Increase the heat to medium-low. Return the pork and any juices to the skillet.
Add the maple syrup mixture and turn pork in the glaze until coated, about 2 minutes.
Remove the pork from the heat.
Slice the pork into 1/2 slices diagonally. Plate the pork and spoon more of the glaze over the medallions.