Maple Glazed Pork Tenderloin Recipe

Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper and set aside.

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 and 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.