- 1 pork tenderloin
- 1 tsp dried sage
- Sea salt and freshly cracked pepper, to taste
- 2 tsp olive oil
- 5 tablespoons pure maple syrup
- 5 tablespoons apple cider vinegar
- 2 teaspoons
- Dijon mustard
Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork tenderloin and cook until brown on all sides, turning occasionally, about 5-6 minutes. Reduce heat to medium-low, insert a meat thermometer in the thickest part of the pork then cover and cook until the thermometer registers 150-150°, turning occasionally, about 7-10 minutes longer. Transfer pork to platter; cover with a tin foil tent to keep warm.
Whisk 5 tablespoons maple syrup, 3 tablespoons apple cider vinegar, and Dijon mustard in a small bowl to blend. Set aside.
Add remaining 2 tablespoons vinegar to the same skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce heat to medium then add the maple syrup mixture and cook until sauce thickens a bit, about 2-3 minutes.
Return pork and any accumulated juices to skillet and coat the meat with the glaze.
Transfer pork to a cutting board, let the meat rest for 5 minutes before slicing into 1/2-inch-thick slices.
Season glaze to taste with salt and pepper if desired.
Spoon glaze over sliced pork and serve. Enjoy.