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Maple Sage Pork Tenderloin
Full of flavor. Serve with roasted root vegetables
for a great fall meal.
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October 1, 2007, we were treated to a
wonderful birthday meal in the Weathers' wine cellar. Great food,
great company and wonderful selected wines accompanying each course. This
recipe, roasted root vegetables, and figs and sausages were served.
Jean was kind enough to share the recipes. |
| Quantity |
Ingredients |
Preparation Notes |
| Two 12 - 14 oz
|
pork
tenderloins |
- Rub
pork
tenderloins all over with crumbled dried sage; sprinkle with salt and
pepper.
- 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. 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.
|
| 2 teasp |
crumbled dried
sage leaves |
| 1Tblsp |
butter |
| 6 Tblsp |
Pure Maple
Syrup |
| 6 Tblsp |
Apple Cider
Vinegar |
| 2 teasp |
Dijon mustard |
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