Maple-Glazed Pork Tenderloin
You can never have too many main course recipes, so give Maple-Glazed Pork Tenderloin a try. This gluten free and primal recipe serves 4. One portion of this dish contains around 35g of protein, 7g of fat, and a total of 271 calories. A mixture of pork tenderloins, cider vinegar, rubbed sage, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 30 minutes. Apple Maple Glazed Pork Tenderloin, Apple Maple Glazed Pork Tenderloin, and Roasted Maple-Glazed Pork Tenderloin are very similar to this recipe.
Rub pork with sage. In a large nonstick skillet coated with cooking spray, brown pork in butter.
Place in a foil-lined roasting pan.
Bake, uncovered, at 425° for 10 minutes.
Meanwhile, for glaze, whisk the syrup, vinegar and mustard in a small bowl until smooth.
Pour into the same skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.
Brush 1 tablespoon of glaze over pork; bake for 5 minutes.
Brush with another tablespoon of glaze; bake 3-5 minutes longer or until a meat thermometer reads 160°.
Brush with remaining glaze.
Let stand for 5 minutes before slicing.
Recommended wine: Pinot Noir, Malbec, Sangiovese
Pinot Noir, Malbec, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Flowers Sea View Ridge Estate Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 67 dollars per bottle.
Flowers Sea View Ridge Estate Pinot NoirDeep red color with a brick rim. Aromas are floral and fruit dominant consisting of raspberry and bing cherry with subtlehints of cedar, allspice and anise. The whole cluster element provides spiciness on the palate with smooth texture andhints of minerality that leads to an acid-driven lingering finish.