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Sage Pork Tenderloin Glazed in Maple Syrup

American
Powerful flavors appeal to all diners young and old.

Maple syrup from the American Northeast brings its sweetness and warm color to the rustic Sage of the American Southwest. Pork never tasted any better. Goes with wild rice pilaf, or mashed potatoes, brussels sprouts and a Gewürztraminer or Oregon Pinot Noir. Adapted from Gourmet.
Ingredients
PORK
1 1/4 pound pork tenderloins
2 teaspoons crumbled dried sage leaves or 1/4 teaspoon ground sage
2 teaspoons salt
1 tablespoon of freshly ground pepper
1 tablespoon butter
1 tablespoon apple cider vinegar
2 teaspoons finely chopped fresh sage (optional)

SAUCE
3 tablespoons pure maple syrup
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon whole-grain mustard

FINAL SEASON
1 tablespoon pure maple syrup
Salt and pepper to taste
 
Steps
1 Rub pork tenderloins all over with crumbled dried or ground sage sage; generously sprinkle with salt and pepper.

2 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. Remove to plate and add 1 tablespoon vinegar to the pan to deglaze, scraping up any brown bits. Add fresh sage if using.

3 Reduce heat to medium-low, add sauce ingredients to pan and stir. Add pork, cover and cook for about 10 minutes, turning often to glaze (thermometer inserted into pork should register 140°F).

4 Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices and place on serving dish.

5 Taste sauce and adjust seasoning with salt and pepper, if needed. Pour sauce from pan over pork. Drizzle with 1 tablespoon maple syrup and serve.


Yield
servings  use metric
original recipe yield: 4 Servings

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