Maple Glazed Lamb Tenderloin

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 lbs lamb tenderloin
• 2 teaspoons dried sage
• 2 tablespoons butter
• 6 tablespoons pure maple syrup
• 6 tablespoons apple cider vinegar
• 2 teaspoons dijon mustard

Recipe

• 1 coat the tenderloins with the dried sage, sprinkle with salt and pepper.
• 2 melt butter in skillet until bubbling, add tenderloins and cook until well browned on all sides.
• 3 reduce heat, cover and cook until thermometer inserted into lamb registers 150f.
• 4 approx.
• 5 10 minutes.
• 6 transfer to platter, cover and keep warm.
• 7 whisk 6 tbsp.
• 8 maple syrup and only 4 of the 6 tbsp cider vinegar and the dijon mustard in a bowl to blend.
• 9 set aside.
• 10 add the other 2 tbsps vinegar to skillet, bring to a boil, scraping up any browned bits.
• 11 reduce heat to medium-low.
• 12 return lamb and any juices to skillet.
• 13 add maple syrup mixture and turn lamb in glaze until coated, about 2 minutes.
• 14 remove from heat.
• 15 place lamb on a cutting board and slice into 1/2 slices diagonally.
• 16 plate the lamb and spoon glaze over medallions.
• 17 this dish goes exceptionally well with lisa's wild rice pilaf, wild rice pilaf.