“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Maple Glazed Pork Tenderloi


2 Pork Tenderloins, about 2-3 lbs total
2 tsp. Garlic, minced
1 TB Cajun Seasoning
1 TB Garlic Salt
1 TB Black Pepper
2 TB Butter
2 TB Olive Oil
6 TB Pure Maple Syrup
¼ cup Apple Cider Vinegar
2 tsp. Dijon Mustard
2 tsp. Apple Cider Vinegar
Not by might nor by power, but by my Spirit, says the LORD Almighty. Zechariah 4:6


Created on October 27th, 2008

Trim Pork of any visible fat.

Season Pork tenderloins with garlic, Cajun seasoning, garlic salt and black pepper.

In a small mixing bowl, combine 6 TB maple syrup, ¼ cup apple cider vinegar, and the Dijon mustard. Mix thoroughly.

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. Reduce heat to medium-low, cover and cook until inside meat temperature is 150 degrees. This should take about 15 minutes.

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.

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!



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