Maple-Glazed Pork Tenderloin

Directions

In a medium bowl, whisk together the broth, soy sauce, brown sugar, ketchup and garlic.

Pour into a large ziploc bag, add pork tenderloins and refrigerate for 4 to 6 hours, tossing occasionally.

Preheat oven to 375℉ (190℃) degrees.

For the glaze: in a small bowl, whisk the syrup, vinegar and mustard together and set aside.

Remove the tenderloins from marinade and pat dry. Sprinkle with salt, pepper and sage.

In a large ovenproof sauté pan, melt the butter with oil. Add the pork and sear until brown on all sides.

Transfer the pan to the oven and roast for 15 to 20 minutes or until meat thermometer reads 145 F degrees.

Transfer pork to carving plate and tent with aluminum foil.

Return pan to stovetop over med-high heat and add 1 tblsp vinegar, stirring to scrape up the browned bits from the bottom of the pan.

Decrease temp to medium and the maplecsyrup glaze, simmering for 2-3minutes. Meanwhile, cut the pork into slices.

Remove the pan rrom the heat, stir in 1 tblsp maple syrup and pour sauce over pork.