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!