- 2 pork tenderloins, about 2 to 3 pounds
- 1 clove garlic, halved
- 1 teaspoons herb seasoning blend or Cajun seasoning blend
- pepper, to taste
- salt, if seasoning blend is salt-free
- 2 teaspoons butter
- 2 teaspoons olive oil
- 6 tablespoons pure maple syrup
- 1/4 cup cider vinegar
- 2 teaspoons Dijon mustard or Bold 'n Spicy mustard
- 2 tablespoons cider vinegar
- 1 tablespoon pure maple syrup
- salt and pepper, optional
Rub pork tenderloins with garlic halves, then rub all over with the seasoning blend, and pepper. If seasoning is salt-free, sprinkle with a little salt.
In a small bowl, combine 6 tablespoons maple syrup, 1/4 cup cider vinegar, and the Dijon or brown mustard. Stir to blend thoroughly. Set aside. Melt butter with oil in large nonstick skillet over medium heat until hot and foamy. Add pork tenderloins and cook, turning, until brown on all sides, about 6 to 8 minutes. Reduce heat to medium-low, cover, and cook until thermometer inserted into pork registers 150 degrees, turning occasionally. This should take 10 to 15 minutes longer, depending on thickness of tenderloins. Transfer pork to platter; cover to keep warm. Add 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low.
Return pork to skillet; add maple syrup mixture and turn pork in glaze to coat well, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2-inch slices. Stir 1 tablespoon maple syrup into the glaze. Taste and season with salt and pepper, if needed.
Arrange sliced pork on plates or platter. Spoon glaze over pork and serve. This is wonderful with rice and Cranberry Chutney.
Makes 4 to 6 servings.
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