Give pork an autumn edge with this Maple Glazed Pork Tenderloin recipe. Maple syrup and sage bring seasonal flavor to the juicy meat that’s seared in a skillet with butter. This quick dinner would taste divine alongside mashed sweet potatoes and roasted Brussels sprouts. Maple Glazed Pork Tenderloin would also make a great Thanksgiving alternative to turkey!

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  • 2 (1-pound) pork tenderloins
  • 2 teaspoons dried sage
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons butter
  • 6 tablespoons pure maple syrup
  • 6 tablespoons apple cider vinegar, divided
  • 2 teaspoons Dijon mustard


Step 1 -Coat the tenderloins with the dried sage.

Step 2 -Sprinkle the pork generously with the salt and the pepper.

Step 3 -Melt the butter in a skillet over medium-high heat until bubbling.

Step 4 -Add the tenderloins to the skillet and cook until well-browned on all sides.

Step 5 -Reduce the heat to low, cover, and cook until a thermometer registers 150 degrees F, about 10 minutes.

Step 6 -Transfer the pork tenderloins to a platter, cover, and keep warm.

Step 7 -Whisk the maple syrup, 4 tablespoons of the apple cider vinegar, and the Dijon mustard in a bowl to blend. Set it aside.

Step 8 -Add the other 2 tablespoons of the vinegar to the skillet and bring it to a boil, scraping up any browned bits at the bottom of the skillet.

Step 9 -Increase the heat to medium-low. Return the pork tenderloins and any accumulated juices to the skillet.

Step 10 -Add the maple syrup glaze and turn the tenderloins until coated, about 2 minutes.

Step 11 -Remove the tenderloins from the heat.

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Step 12 -Slice the tenderloins into 1/2-inch-thick slices. Plate the pork and spoon more of the glaze over the medallions.Explore More Favorites