Pork Tenderloin with Maple Glaze

My friend Sara told me she makes her pork tenderloin with a maple-Dijon marinade, which sounded delicious, so I started searching the Internet for recipes. I found this easy pork tenderloin with maple glaze recipe on Epicurious, and it tasted fantastic. We all enjoyed the sweet sauce with the tender and juicy pork, and it paired nicely with mashed potatoes and roasted carrots.

Pork Tenderloin with Maple Glaze

Ingredients:

• 1 pork tenderloin, silver skin removed
• 1 tsp dried sage
• Sea salt and freshly cracked pepper, to taste
• 2 tsp olive oil
• 5 tablespoons pure maple syrup
• 5 tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard

How to Make a Pork Tenderloin with Maple Glaze:

Rub the pork tenderloin evenly with the dried sage, sea salt, and pepper.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork tenderloin and cook, turning occasionally, until browned on all sides, about 5-6 minutes.

Reduce heat to medium-low, insert a meat thermometer into the thickest part of the pork, then cover and cook until it registers 150-155 degrees, turning occasionally, about 7-10 minutes longer. Transfer pork to a platter. Cover with a foil tent to keep warm.

Whisk 5 tablespoons maple syrup, 3 tablespoons apple cider vinegar, and Dijon mustard in a small bowl and blend. Set aside.

Add the remaining 2 tablespoons vinegar to the same skillet and bring to a boil, scraping up any browned bits from the bottom.

Reduce heat to medium, then add the maple syrup mixture and cook until the sauce thickens a bit, about 2-3 minutes.

Return pork and any accumulated juices to the skillet, and coat the meat with the glaze.

Transfer pork to a cutting board and let it rest for 5 minutes. Slice into ½-inch-thick slices.

Season the glaze with salt and pepper if desired.

Spoon glaze over sliced pork and serve. Enjoy.