This sweet and savory pork tenderloin is one of her favorites, and it takes less than 30 minutes to make. Leftovers are great cold in a main dish salad.
Pork Tenderloin with Maple Glaze
Adapted from epicurious.com
(click here to print)
1 lb. pork tenderloin, trimmed
1 tsp. rubbed dried sage
1/2 tsp. garlic salt
1 Tbsp. olive oil
Glaze:
1/3 cup pure maple syrup
1/3 cup apple cider vinegar
2 tsp. dijon mustard
Preheat oven to 400 degrees.
Heat a non-stick skillet over medium high heat. Rub the pork with the sage and sprinkle evenly with garlic salt. Add the oil to the skillet, then sear the pork on all sides until brown, about 5-7 minutes.
Combine maple syrup, vinegar, and mustard. Add to skillet.
Transfer skillet to oven and bake the pork tenderloin for 12-14 minutes, or until pork registers 150 degrees. Remove from oven and let rest for 10 minutes.
Slice pork and spoon maple syrup glaze over top.
Linking to:
Chef in Training
9 comments:
Vicki, This looks just fantastic and so simple! I love the combination of flavors!
Looks so fabulous! I can't believe that it comes together that quick. we just love pork loin here. The glaze sounds just mouthwatering. So perfect for cooler fall weather too.
Vicki,thanks for stopping by & for your uplifting comments today. Means a lot & I'm so happy you came by. Your blog is very pretty!!
Wow looks delicious and so moist.
Thanks for linking up to It's a Keeper Thursday, I am co-hosting this week, hope you will stop by to say hi.
I make something very similar--love the flavor combo. Thanks so much for sharing on Friday Food with Momtrends.
I make this very same recipe - often! It is so easy and SO yummy!!
Your Pork Tenderloin looks so delicious and your photo's are awesome! Thank you so much for sharing your wonderful recipe with Full Plate Thursday. Hope you are having a great week end and come back soon!
Miz Helen
This does look like a great weeknight recipe! I wonder if it would work in a crockpot?
Thanks for linking up to Momtrends this week.
~Shannon, Food Channel Editor, Momtrends.com
Hi Vicki, I just love pork, the other white meat, LOL. Thanks for sharing. I just found your blog recently and am now following. Please pop on over to mind and perhaps you would like to follow me also. I would like that. Hugs, Chris
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