Pork Tenderloin with Maple Glaze

My dear friend Sara told me she makes her pork tenderloin with a maple dijon marinade and it sounded delicious so I started searching the Internet for recipes. I found this Bon Appétit recipe at Epicurious and only adapted it a little bit. It was really quick and easy to make and tasted fantastic. We all liked the sweet sauce with the tender and juicy pork. It's a great dish to serve to dinner guests and a wonderful recipe I know I will be using over and over. Thanks for the inspiration Sara.

Pork Tenderloin with Maple Glaze:
Recipe and photos by For the Love of Cooking
Recipe adapted from Epicurious and inspired by Sara

• 1 pork tenderloin
• 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

Rub the entire pork tenderloin with the dried sage, sea salt and pepper. Heat olive oil in 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 heat to medium low, insert a meat thermometer in the thickest part of the pork then cover and cook until thermometer registers 150-155°, turning occasionally, about 7-10 minutes longer. Transfer pork to platter; cover with a tin foil tent to keep warm.

Whisk 5 tablespoons maple syrup, 3 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add remaining 2 tablespoons vinegar to the same skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce heat to medium then add the maple syrup mixture and cook until sauce thickens a bit, about 2-3 minutes. Return pork and any accumulated juices to skillet and coat the meat with the glaze. Transfer pork to cutting board, let the meat rest for 5 minutes before slicing into 1/2-inch-thick slices. Season glaze to taste with salt and pepper if desired. Spoon glaze over sliced pork and serve. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net