Maple Glaze Pork Tenderloin with Cognac Reduction

Preheat oven to 350 degrees

With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Combine salt, pepper, cumin and cayenne. Rub into pork.

Place the oil in an oven-proof skillet and sear the tenderloin well on medium-high heat for about 10 minutes, turning the meat over as it browns. Add the chicken broth to the pan and bring to a boil.

Whisk together maple syrup, apple cider vinegar and Dijon mustard.

Add to pan. Reduce heat to medium and let syrup mixture bubble.

Remove pan from stove and place in oven for 20 to 25 minutes.

Remove pork from pan and let rest for ten minutes.

Meanwhile, return pan to stove and turn heat to medium high. Bring to boil, scraping fonds (pan bits). Add 1/3 cup cognac and let juices from pan reduce to about 1/2 cup (or more if you like). Pour accumulated juices from pork into skillet.

Whisk butter in skillet. Once melted, remove from stove and serve with pork tenderloin.

Slice pork tenderloin in 1/2 inch thick slices.

Serve with mashed potatoes and brussel sprouts.