I’ve had this recipe forever. I found it a while ago on Epicurious.com and probably made it a hundred times, definitely a staple in my house. In fact, sometimes I’ll buy a whole pork loin and make a big trayof it for big family parties. Everyone always raves about it. It’s one of those recipes where I always have the ingredients in the pantry, yet it tastes like it has many more ingredients in it. It’s light and goes very well with rice and a green veggie.
The only variation I do on this recipe is that once I have seared the outside, I remove the pork from the pan and cut into medallions. I then return the medallions to the pan and finish cooking them in the sauce. They stay incredibly moist that way.
2 12- to 14-ounce pork tenderloins
2 teaspoons crumbled dried sage leaves
1 tablespoon butter
6 tablespoons pure maple syrup
6 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
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.