I'm always trying to find new ways to cook pork tenderloin. It's always a favorite cut of meat in our household because it comes vacuum packed, giving me a few extra days to get around to cooking it before it goes bad.
I can't take credit for this one, but can't find the link either, so here it is, without me taking any credit.
Maple Pork Tenderloin
1 tenderloin
splash of oil for pan
1 tsp sage
salt, pepper
3T maple syrup
3T vinegar (apple cider or in a pinch rice wine)
1t dijon mustard
Rub the tenderloin with the sage, sprinkle with salt and pepper. Brown the tenderloin in a pan with a splash of oil to keep it from sticking. This should take about 6 minutes on med-hi. Lower the heat to med-low and cover. Cook an additional 10 min or so until temp is 150F. Remove from pan and keep warm.
Wisk together 2T maple syrup, 2T vinegar, and dijon. Place 1T vinegar in pan and heat until bubble, scraping the pan to bring up brown spots.
Add maple mix to pan and heat until it thickens, return pork and turn for an additional 2 min.
Remove pork from pan. Add the additional 1T maple syrup, heat, and pour the juices over pieces of pork.
I served it with polenta and butternut squash and was tempted to make a cranberry sauce for it. Maybe next time.
