Courtesy of The Unicorn | Serves 2-3
1 1-pound pork tenderloin, trimmed and cut in half
1 clove garlic, halved
3-1/2 Tbsp. Anderson’s Pure Maple Syrup
1 tsp. ground sage
Salt and fresh cracked pepper, to taste
1 Tbsp. clarified butter
1/8 cup balsamic vinegar
1 tsp. Dijon mustard
1 Tbsp. butter, at room temperature
Rub garlic on pork tenderloin halves. Rub pork with 1-1/2 Tbsp maple syrup, then with sage and pepper. Wrap in plastic and marinate overnight or 6 hours prior to cooking.
Preheat oven to 350°F. Heat a 9 or 12-inch oven-safe saute pan and add clarified butter. Season pork with salt to taste and sear pork on all sides. Finish in oven to 140°F as measured by a meat thermometer, about 8 to 10 minutes.
Remove pork from oven and allow to rest on a platter. De-glaze pan with balsamic vinegar and reduce until thickened over medium to medium-high heat. Add remaining maple syrup and Dijon mustard. Continue cooking to desired consistency. Whisk in butter.
Slice pork onto plates and drizzle with sauce.
– Submitted by Sally O’Brien