Pork Tenderloin with Maple Glaze
Servings 4
Equipment
- Large skillet
- Meat Thermometer
Ingredients
- 1 pork tenderloin silver skin removed
- 1 tsp dried sage
- Sea salt and freshly cracked pepper to taste
- 2 tsp olive oil
- 5 tbsp pure maple syrup
- 5 tbsp apple cider vinegar
- 2 tsp Dijon mustard
Instructions
- 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 until brown on all sides, turning occasionally, about 5-6 minutes.
- Reduce the heat to medium-low, insert a meat thermometer in the thickest part of the pork, then cover and cook until the thermometer 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 of maple syrup, 3 tablespoons of apple cider vinegar, and Dijon mustard in a small bowl to blend. Set aside.
- Add the remaining 2 tablespoons of vinegar to the same skillet and bring it to a boil, scraping up any browned bits from the bottom of the pan.
- Reduce the 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 the meat rest for 5 minutes before slicing into ½-inch-thick slices. Season glaze to taste with salt and pepper if desired.
- Spoon glaze over sliced pork and serve. Enjoy.