Maple Glazed Pork Tenderloin

When I first start personal cheffing for a client, they want to chose the meals I prepare. They pour over the menu I provided them at our initial consultation and pick and chose the meals for the week. After a few weeks, they realize that one of the advantages of having a personal chef is not having to decide on a weekly menu. I have basically learned what they like and do not like to eat therefore, I email or text them a suggested menu for their approval. With their dinner meals planned for them, it is one less thing for my client to do. Also, they have no more extended trips to the grocery store, no messy kitchen to clean up after dinner, and their healthy dinner only needs to be heated up when they arrive home.

Today I cooked for one of my clients. They used to chose the meals I made for them on a weekly basis. Now they like to be surprised by the dinners I plan for them. They are an ideal client. One of the entrees I made was Maple Glazed Pork Tenderloin. A family favorite at my own home, it has become an often requested entree by my clients.

Seared pork tenderloins finish roasting in the oven while a quick pan sauce is made. I also prepared Mashed Parmesan Potatoes and Sauteed Zucchini and Yellow Squash with Thyme to go with the dinner.

I will have to be making this menu for my own family very soon.

Maple Glazed Pork Tenderloin

adapted from this recipe Bon Appetit, October, 2000

serves 4

2 pork tenderloins, about 1 1/2 to 2 pounds total
dried sage
2 tablespoons butter, divided
1/3 cup maple syrup
1/4 cup apple cider vinegar
2 teaspoons Dijon mustard

Preheat oven to 425 degrees.

Rub tenderloins with sage and sprinkle with salt and pepper. Heat an ovenproof saute pan to medium high and add 1 tablespoon of butter. Add tenderloins and sear on all sides, about 5 - 6 minutes total searing time. Place saute pan with seared tenderloins in the oven and roast for 10 - 15 minutes. A thermometer should register between 135 - 140 degrees. Remove from oven to a cutting board and cover with foil for 10 minutes.

Meanwhile, in the same saute pan, whisk the maple syrup, apple cider vinegar, and Dijon mustard. Bring to a boil and let reduce for 2 - 3 minutes. Whisk in 1 tablespoon of butter and season with salt and pepper.

To serve, carve tenderloins in 1/2 inch slices and place on a warmed platter. Ladle sauce over the top. Serve immediately.


kat said...

I can see why its often requested

Anonymous said...

This looks delicious, but I can't convince my hubby to combine sweet with meat - I adore pan fried pork chops with apples - he just can't do it!

I am saving this recipe for myself!

Sara said...

This looks so good! I love pork tenderloin, especially with sage. Maple doesn't hurt either!

MaryBeth said...

WOW...that is simply HEAVEN on a plate. It looks so amazing, Yummo!

Dragon said...

It's easy to tell why this one is a winner.

Linda said...

This looks wonderful. I am saving the recipe!

Peter M said...

Sage, maple & mustard...all wonderful for pork...great glaze.

Anonymous said...

I can almost taste this here. I recently roasted lamb with honey (amongst other ingredients) and it was terrific. This sounds perfect.

Netts Nook said...

My lips are watering sound great can't wait to try.

That Girl said...

I'm a huge fan of using maple lately.

stacief said...

We had this for Christmas Eve dinner a few years ago and it was a huge, yummy hit!

Robin Sue said...

Wow this sounds so nice and fancy but nice and simple too. What nice clients you have to let you be you! I am seeing a lot of nice maple syrup on the web lately, will have to try.

Creative Classroom Core said...

Looks amazing! Keep up the great recipes!

test it comm said...

I really like the sound of using maple like this!!

Kiezie said...

I have some tenderloin in the freezer, I may just have to try this! Thanks, it looks fantastic!