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, divided 2 Teaspoons Dijon Mustard
Instructions 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.
Description
The maple glaze is delicious.
Servings
6-8
Source
Cooking Professionally
Notes
I don't cook pork very often but thought I would try this recipe and was glad I did. I served it with baked rice (recipe in this collection) and a green vegetable. It made a very nice dinner.
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