Maple Glazed Pork Tenderloin

“Easy to prepare, ready to serve in less than 30 minutes.”

Ingredients Nutrition


  1. Coat the tenderloins with the dried sage, sprinkle with salt and pepper.
  2. Melt butter in skillet until bubbling, add tenderloins and cook until well browned on all sides.
  3. Reduce heat, cover and cook until thermometer inserted into pork registers 150F.
  4. Approx.
  5. 10 minutes.
  6. Transfer to platter, cover and keep warm.
  7. Whisk 6 Tbsp.
  8. maple syrup and only 4 of the 6 Tbsp cider vinegar and the Dijon mustard in a bowl to blend.
  9. Set aside.
  10. Add the other 2 Tbsps vinegar to skillet, bring to a boil, scraping up any browned bits.
  11. Reduce heat to medium-low.
  12. Return pork and any juices to skillet.
  13. Add maple syrup mixture and turn pork in glaze until coated, about 2 minutes.
  14. Remove from heat.
  15. Place pork on a cutting board and slice into 1/2 slices diagonally.
  16. Plate the pork and spoon glaze over medallions.
  17. This dish goes exceptionally well with Lisa's Wild Rice Pilaf, Recipe# 50446.

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