Pork Tenderloin with Maple Glaze

• Gluten free
• Paleo

• Meat

  • 2 12- to 14-ounce pork tenderloins

• Produce

  • 2 tsp Sage, dried leaves

• Condiments

  • 2 tsp Dijon mustard
  • 6 tbsp Maple syrup, pure

• Oils & Vinegars

  • 6 tbsp Apple cider vinegar

• Dairy

  • 1 tbsp Butter

Found on epicurious.com

Description

Ingredients

• 2 12- to 14-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

• Preparation 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°F, 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 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. 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. Arrange pork slices on plates. Spoon glaze over pork and serve.

Nutrition