Pork Tenderloin with Maple Bourbon Glaze

Really easy recipe tonight....it's a new one for me and we are looking forward to trying it! Will post a review after I make it.

Pork Tenderloin with Maple Bourbon Glaze:

1 Pork Tenderloin (1 large or 2 small)
2 teaspoons crumbled dried sage leaves
1 tablespoon butter
1/3 cup bourbon
6 tablespoons pure maple syrup
4 tablespoons apple cider vinegar
2 teaspoons Dijon mustard

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 tenderloin 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 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add bourbon skillet and bring to 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 1/2-inch-thick slices. Stir remaining 1 tablespoon maple syrup into glaze. Season glaze to taste with salt and pepper.

Pour glaze over sliced pork and serve.