Moist & Tender Pork Tenderloin With Maple Glaze
Recipe: #31707
March 24, 2019
Categories: New England, Mothers Day, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Spices, more
"A satisfying pork tenderloin meal."
Ingredients
Nutritional
- Serving Size: 1 (151.2 g)
- Calories 235.9
- Total Fat - 10.1 g
- Saturated Fat - 4.4 g
- Cholesterol - 60 mg
- Sodium - 439.5 mg
- Total Carbohydrate - 14.5 g
- Dietary Fiber - 0.1 g
- Sugars - 13.7 g
- Protein - 21.4 g
- Calcium - 31.2 mg
- Iron - 0.8 mg
- Vitamin C - 1.6 mg
- Thiamin - 0 mg
Step by Step Method
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.
Step 2
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.
Step 3
Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside.
Step 4
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.
Step 5
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.
Step 6
Arrange pork slices on plates. Spoon glaze over pork and serve.
Tips
No special items needed.