Peppery Maple-glazed Pork Tenderloin
- 1 (16-ounce) pork tenderloin
- 1 tablespoon black pepper
- 1 tablespoon kosher salt
- 1 tablespoon olive oil
- 2 medium shallots, finely chopped
- 2 garlic cloves, minced
- 6 tablespoons SAPJACK GRADE A AMBER SYRUP
- 2 teaspoons dijon mustard
- 2 tablespoons minced fresh sage
- 1 tablespoon butter
- Heat the oven to 400° and line a baking sheet with foil. Pat the tenderloin dry and season with 1 teaspoon each salt and pepper. Warm the oil in a large nonstick skillet over medium high. Brown the tenderloin on all sides, about 6 minutes. Reserve the pan. Transfer to the prepared baking sheet and roast 10 minutes.
- Meanwhile, add the shallot to the pan and cook, over medium heat, stirring occasionally, until softened, about 2 minutes. Add the garlic, and cook until fragrant, 30 seconds. Add the syrup, Dijon, remaining 2 teaspoons each salt and pepper and continue to cook, until thickened slightly, about 2 minutes. Remove from the heat, and whisk in the butter and sage. Set aside half the glaze.
- Baste the tenderloin with the remaining half of the glaze and return to the oven to roast until a thermometer inserted in the center registers 145°, about 5 minutes more. Remove from the oven and let rest 10 minutes. Slice and arrange on a platter, then drizzle with the remaining glaze and serve.