Maple Glazed Pork Tenderloin

Pork tenderloin is one of my favorite things to cook. It always turns out well, and there are a variety of "treatments" for it so you don't get bored! This is one that I make over and over, and is especially fitting for fall, with it's sage-y rub and maple glaze. (Pictured here with roasted vegetables and cranberry salad.) This recipe is also easy to halve if you're cooking for two, and don't want to eat leftovers for a week!

Because the glaze is super sticky, I line a roasting pan with foil for easy clean up. Place the tenderloins on the foil, and rub them with the sage.



If your tenderloins have a particularly thin end, you may want to tuck it under so it cooks more evenly. (This will vary from piece to piece, one of mine did, and the other was fine.)



The original recipe now calls for browning the pork in butter in a skillet. I skip that step, since I can't be bothered. It would probably be even better if you did it, but it's quite good without it!

Bake at 425 for 10 minutes. While it's baking, make the glaze. In a small measuring cup, combine the syrup, mustard and vinegar.



Whisk until smooth, then pour into a small saucepan and bring to a boil, stirring often.



After it boils, cook and stir for 1-2 minutes or until slightly thickened. Brush the pork with about 1/3 of the glaze



then return to the oven to bake about 7 minutes more. Brush with another 1/3 of the glaze, and bake for 5-7 minutes until the internal temperature reaches 160.

Remove from the oven and brush with the remaining glaze, then let stand for 5 minutes



before slicing.



Get more inspiration at the Krazy Kitchen, Food on Fridays, Friday Feasts and Foodie Friday.

Maple Glazed Pork Tenderloin

2 pork tenderloins (about 3/4 pound each)
3/4 tsp. rubbed sage
1/4 cup maple syrup
3 Tbsp. cider vinegar
1 3/4 tsp. dijon mustard

Rub pork with sage. Brown pork in 1 tsp. butter in large skillet (optional). Place pork in a foil-lined roasting pan and bake at 425 for 10 minutes.

In a small measuring cup, combine the syrup, vinegar and mustard and whisk until smooth. Transfer to a small sauce pan and bring to boil, whisking often. (If you browned the pork in butter, simply use the same skillet to make the glaze.) Cook for 1-2 minutes until slightly thickened.

Brush pork with 1/3 of glaze, return to oven and cook 7 minutes more. Brush with another 1/3 of glaze, and bake for 5-7 minutes or until internal temperature reaches 160 degrees. Brush with remaining glaze and let stand for 5 minutes before slicing. Serves 6.