maple glazed pork tenderloin
Fast, easy, and so much flavor! This super-quick dish will impress, yet is very inexpensive and easy to prepare. Serve with mashed red potatoes to complete the meal. The maple and dijon can be adjusted to make it more sweet or more savory.
1 pork tenderloin (14–16 ounces)
2 teaspoons crumbled dry sage
2 tablespoons butter
4 tablespoons pure maple syrup
2 tablespoons apple cider vinegar
2 tablespoons dijon mustard
Prepare the pork tenderloin by trimming visible fat and any silver lining. Pat dry on a paper towel. Sprinkle with crumbled dry sage and rub it into the meat.
Heat a skillet to medium-high heat. Add butter with a tablespoon of oil to the pan. Add sage-rubbed pork to the pan. Brown all sides for 5 minutes.
Continue cooking an additional 10 minutes or so, until the internal temperature reaches 150 degrees F. Take the meat out of the pan and set it aside to rest.
Add cider vinegar to pan drippings to deglaze the pan. Whisk together 1 tablespoon butter, maple syrup, and dijon mustard in the pan until smooth and creamy.
Slice the pork into 1-inch-thick medallions and add them back into the pan to heat through and coat evenly with sauce.