Pork Tenderloin with Maple Cider Sauce

Meat
1 1/2 ponds of pork tenderloin
Dried sage leaves
1 tbs of butter
1 tbs of olive oil
1 tsp of kosher salt
1 tsp of course ground pepper

Sauce
1 tbs of minced garlic
2 shallots minced
1 tbs of Dijon mustard
6 tbs of apple cider vinegar
6 tbs of real maple syrup

Rub the dried sage and salt and pepper on the tenderloin, then sear over medium high heat in the olive oil and butter for 4 minutes each side. Remove from the pan and cover with foil.

In the same pan, sauté the garlic and onion in the remaining oil and butter for 2-3 minutes over medium heat until soft.

In a small bowl, whisk the cider, maple syrup and Dijon and add to pan. Bring to a low bubble and reduce to 2/3. Meanwhile, slice the tenderloin (which should be rare in the middle still) to 1/2 inch slices. Add the meat to the reduced sauce mixture, cover and cook 5-7 minutes until cooked through.

You can serve this with whatever accompaniments you want - rice, potatoes or roasted vegetables.

Enjoy!