adapted from Epicurious.com
1 cup + 3 tbsp. pure Grade B maple syrup (or commercially prepared maple syrup)
1 cup + 2 tbsp. apple cider vinegar
4 tbsp. Dijon mustard
2 pork tenderloins (12 – 14 oz. each)
1 tbsp. powdered or rubbed sage
1 tbsp. kosher salt
1 tsp. freshly ground pepper
2 tbsp. + 1 tbsp. butter
In a small bowl, whisk together the maple syrup, 1 cup cider vinegar and Dijon mustard to blend; set aside. Rinse pork tenderloins and pat dry. In another small bowl, blend sage, salt and pepper and rub all over the pork. Melt 2 tbsp. butter in large skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook, turning to brown on all sides – about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150 degrees, turning occasionally -- about 10-15 minutes longer (OR place entire skillet with tenderloins into a 350 degree oven for 15 –20 minutes to reach 150 degrees). Transfer tenderloins to a platter; cover to keep warm and make the glaze. Add remaining 2 tbsp. apple cider vinegar to the skillet over medium-high heat to deglaze the pan. Reduce heat to medium-low. Add reserved maple syrup mixture and then pork to the skillet and turn until coated in glaze – about 2 minutes. Remove from heat. Transfer to cutting board and slice into 1-in. thick slices. Stir remaining 3 tbsp. maple syrup and 1 tbsp. butter into glaze. Arrange pork slices on plates or platter. Spoon some glaze over the pork and serve additional glaze in a bowl.
