Recipe: Pork Tenderloin with Maple Glaze

PORK TENDERLOIN WITH MAPLE GLAZE

"This is a great autumn dish, as the aromatic maple, sage, and mustard create a unique seasonal treatment for pork. Consider sauteing some apple slices in butter, maybe with a pinch of sage as well, to serve alongside."

2 pork tenderloins (12-14 ounces each), trimmed
2 tablespoons minced fresh sage, divided use (or 2 teaspoons dried sage)
salt and freshly ground black pepper
2 tablespoons unsalted butter, divided use
1 tablespoon olive oil
1/4 cup chopped shallots
1 cup chicken broth
3 tablespoons maple syrup*
3 tablespoons cider vinegar
1 tablespoon Dijon mustard

Rub the pork tenderloins with 1 tablespoon of the fresh sage (or all of the dried sage, if using) and season them with salt and pepper.

Heat 1 tablespoon of the butter and the olive oil in a large skillet over medium-high heat until sizzling. Add the pork and brown all sides, about 4 minutes. Reduce the heat to medium-low, cover, and cook until the pork registers about 150 degrees F in the center of the thickest part, turning the tenderloins occasionally, about 15 minutes. Transfer the pork to a platter and tent with foil to keep warm.

Add the shallots to the skillet and cook over medium heat until they begin to soften, about 30 seconds.

Add the broth, maple syrup, vinegar, and mustard, and scrape up any browned bits from the bottom of the skillet. Simmer until the liquid is reduced by one-quarter and has thickened enough to coat the back of a spoon, 8 to 10 minutes, stirring often.

Whisk in the remaining tablespoon of butter until well-blended, then season the sauce with the remaining tablespoon of fresh sage (if using) and salt and pepper to taste. Return the pork and any accumulated juices to the skillet and turn the pork to coat with the glaze.

Remove the pork from the skillet, slice the tenderloins into 1/2-inch strips and arrange them, overlapping, on a serving platter or individual plates. Drizzle the meat with additional sauce and serve.

*Real maple syrup gives by far the best results in this recipe, both in flavor and in consistency of the sauce. If using maple-flavored pancake syrup, don't reduce the sauce too much or it will become quite sticky.

Chardonnay and pinot noir both have an affinity for mustard and sage. Open a bottle of each and decide which you prefer.

Makes 4 to 6 servings.
Source: Celebrate the Rain by the Junior League of Seattle