Ingredients:
2 (12 ounce) pork tenderloins, trimmed
2 tablespoons minced fresh sage, divided or 2 teaspoons dried sage
salt & freshly ground black pepper
2 tablespoons unsalted butter, divided
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
Directions:
Rub the tenderloins with 1 TBS of the fresh sage (or all of the dried sage, if using) and season them with salt and pepper.
Heat 1 TBS of the butter and the olive oil in a large skillet over medium high heat until sizzling.
Add the pork and brown on all sides, about 4 minutes.
REduce the heat to medium-low, cover, and cook until the pork registers about 150*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 butter until well blended, then season the sauce with the remaining 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 warm serving platter or individual plates.
Drizzle the meat with additional sauce and serve.
NOTE: Real maple syrup give by far the best results in this recipe, both in flavor and in consistency of sauce.
If using maple flavored pancake syrup, don’t reduce the sauce too much, or it will become quite sticky.
Servings: 4-6
Time preparation: 10 min.
Time total: 50 min.