Method

Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Reduce heat to very, very low, just enough to keep warm.  If it keeps bubbling, remove from heat and reheat when at final stages of cooking. 

Sprinkle crumbled sage over the tenderloins .  Rub into the meat so the sage clings.  Sprinkle on salt and pepper. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling. Add the pork and brown on all sides. When browned all over, lower heat to medium-low.  Insert a meat thermometer into one of the tenderloins.  Cook, covered, until thermometer reads 150°F.  Turn a couple of times during the cooking.  This should take about ten minutes.  Remove pork,  set aside and cover to keep warm.

Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits of meat on bottom of pan. Return pork and any accumulated juices to skillet, then stir in the reserved 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.

Serves: 6

Contributor: Geraldine Minne

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