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
salt
pepper
2 tablespoons butter, divided
1/3 cup maple syrup
1/4 cup apple cider vinegar
2 teaspoons Dijon mustard
salt
pepper

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.