Pork Tenderloin w/ Maple-Mustard Glaze
I had a couple of pork tenderloins rubbed with some seasoned salt and pepper all set to go on the grill last night. But the weather didn’t cooperate. The situation called for a last-minute recipe switcheroo, so I dug out an old fave that I haven’t made in awhile.
- Rub each tenderloin with about 1 Tbsp of dried sage.
- Sear the tenderloins in a some butter in a saute pan that has a tight-fitting lid.
- Once browned on all sides, cover and cook for about 10 minutes over low heat
- Uncover, remove the tenderloins and set aside
- Turn the heat back up to med-high adn deglaze the pan with a couple of tablespoons of apple cider vinegar
- Pour in a mixture of 1/3 cup maple syrup, 1/4 cup cider vinegar and 2 tsp dijon mustard
- Let the sauce reduce and thicken a bit
- Add the tenderloins back and roll them around to “glaze” them with the sauce
- Remove from the heat, slice the tenderloins thin (about 1/2 inch) and serve, spooning some sauce over the slices
I think the original source for this recipe was Epicurious, but I’m sure I’ve tweaked it since then (as usual). Simple, quick and tasty. Went great with some oven-roasted asparagus.