• 2servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsD, P
MineralsCopper, Silicon, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 12- to 14-ounce pork tenderloins

  2. 4 tablespoons crumbled dried sage leaves

  3. 1 tablespoon butter

  4. 6 tablespoons pure maple syrup

  5. 6 tablespoons apple cider vinegar

  6. 2 teaspoons Dijon mustard

Instructions Jump to Ingredients ↑

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

  2. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling.

  3. Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes.

  4. 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.

  5. Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend and set aside.

  6. Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits.

  7. Reduce heat to medium-low.

  8. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes.

  9. Remove from heat.

  10. Transfer pork to cutting board.

  11. Cut pork into 1/2-inch-thick slices.

  12. Stir remaining 1 tablespoon maple syrup into glaze.

  13. Season glaze to taste with salt and pepper.

  14. Arrange pork slices on plates. Spoon glaze over pork and serve.


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