Pork Tenderloin with Maple Dijon Glaze

 

Everyone needs a good pork tenderloin recipe.  And let me tell you this is a good one!

The maple gives this recipe a wonderful sweetness that is perfectly balanced by the vinegar.  I love this dish.  It's nice enough to serve to company, but still easy enough for a quick weeknight meal.



The great thing about the glaze is you probably have all the ingredients in your pantry.

This little piggy went to market.

This little piggy stayed home.

This little piggy had roast beef.

And this little piggy had none...oh poor piggy

This little piggy ended up on my plate

And I went "Wee! Wee! Wee!"

all the way home.

Pork Tenderloin with Maple Dijon Glaze

2 pork tenderloins, under 1 lb each

2 tsp dried thyme

2 tbs olive oil

1 tbs butter

1 shallot, finely chopped

1/2 cup maple syrup, preferably grade b

1/4 cup apple cider vinegar

2 tsp Dijon mustard

salt & freshly ground black pepper

Trim and remove any silver skin from the pork tenderloins.  Season the tenderloins all over with the thyme, salt, and pepper.  In a skillet heat the oil over medium-high heat.  Sear the pork tenderloins until they are brown on all sides.  Reduce the heat to medium-low and continue to cook, turning occasionally until the pork reaches a temperature of 150 degrees.  Transfer the pork to the platter and cover with foil to keep warm.  Meanwhile add the butter and shallot to the skillet and saute until the shallot, until tender.  Then deglaze the pan with the apple cider vinegar.  Add the maple syrup and the  Dijon mustard.  Bring to a simmer and return the pork and the accumulated juices to the skillet and cook for a couple more minutes.  Then transfer the meat to a serving plate and slice into 1/2 inch slices.  Season the glaze with salt and pepper.  Then spoon over top of the pork.