Pork Tenderloin with Maple Glaze Private

Ingredients

Instructions

Created on October 6th, 2008

1. Trim pork of any visible fat.
2. Season pork tenderloins with garlic, Cajun seasoning, garlic salt, and black pepper.
3. In a small mixing bowl, combine 6 TB maple syrup, 1/4 cup apple cider vinegar, and the Dijon mustard. Mix thoroughly.
4. In a large skillet, melt butter with olive oil over medium heat until hot and foamy. Add pork tenderloins and cook, turning, until brown on all sides, about 6-8 minutes.
5. Reduce heat to medium-low, cover, and cook until inside meat temperature is 150 degrees. This should take about 15 minutes.
6. Transfer pork to platter; cover and keep warm. Add 2 TB vinegar to skillet and bring to boil, scraping up any brown bits. Reduce heat to medium-low.
7. Return pork to skillet; turn pork in glaze to coat well, about 2 minutes. Remove from heat. Cut pork into slices. Spoon glaze over pork and serve with rice. Enjoy!