Roasted Maple-Dijon Pork Tenderloin

Ingredients

Units of Measurement:

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Steps

• 1

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

  

  Grill: 500 ˚F

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• 2

  For the Glaze: In a small saucepan, combine the maple syrup, Dijon mustard, salt, pepper and apple cider vinegar. On the stovetop, simmer mixture until thickened into a glaze, about 10 minutes.

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  Ingredients

  • 3 Tablespoon Dijon mustard

  • 2 Tablespoon maple syrup

  • 1/2 Teaspoon salt

  • 1/2 Teaspoon black pepper

  • 1/4 Cup apple cider vinegar

• 3

  Divide glaze in half and set aside the second half for serving. Brush the pork tenderloin with the glaze.

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  Ingredients

  • 1 Pound pork tenderloin

• 4

  When grill is hot, sear tenderloin on all sides. Brush again with glaze.

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• 5

  Reduce grill temperature to 350℉ and cook until the internal temperature reaches 145℉ in the thickest part of the tenderloin.

  

  Grill: 350 ˚F

  

  Probe: 145 ˚F

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• 6

  Remove from grill and allow to rest for 10 minutes.

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• 7

  To serve, slice against the grain and garnish with chopped sage and reserved glaze. Enjoy!

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  Ingredients

  • 1 1/2 Teaspoon fresh sage