Pork Tenderloin with Maple Glaze

• 1 Tbs. butter
• 6 Tbs. pure maple syrup
• 6 Tbs. apple cider vinegar
• 2 tsp. Dijon mustard
• 2 tsp. dried sage leaves, crumbled
• 2 12 - 14 oz. pork tenderloins

Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150°F, turning occasionally, about 10 minutes longer. Transfer pork to platter; cover to keep warm.

Whisk 5 Tbs. maple syrup, 4 Tbs. apple cider vinegar and Dijon mustard in a small bowl to blend. Set aside. Add remaining 2 Tbs. vinegar to skillet and bring to a boil, scraping up any browned bits. Reduce heat to medium-low. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into ½-inch-thick slices. Stir remaining 1 Tbs. maple syrup into glaze. Season glaze to taste with salt and pepper.

Arrange pork slices on a plate. Spoon glaze over pork and serve.