2 12- to 14-ounce pork tenderloins
2 teaspoons crumbled dried sage leaves
1 tablespoon butter
6 tablespoons pure maple syrup
6 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper.
Melt butter in large nonstick skillet over medium-high heat until hot and bubbling.
Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes.
Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150°F, turning occasionally, about 10 minutes longer.
Transfer pork to platter; cover to keep warm.
Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside.
Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low.
Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat.
Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices.
Stir remaining 1 tablespoon maple syrup into glaze.
Season glaze to taste with salt and pepper.
Arrange pork slices on plates. Spoon glaze over pork and serve.
Makes 6 servings
Bon Appétit October 2000
