In a small bowl, combine 6 tablespoons maple syrup, 1/4 cup
cider vinegar, and the Dijon or brown mustard. Stir to blend
thoroughly. Set aside. Melt butter with oil in large nonstick skillet
over medium heat until hot and foamy. Add pork tenderloins and
cook, turning, until brown on all sides, about 6 to 8 minutes.
Reduce heat to medium-low, cover, and cook until thermometer
inserted into pork registers 150 degrees, turning occasionally.
This should take 10 to 15 minutes longer, depending on
thickness of tenderloins. Transfer pork to platter; cover to keep
warm. Add 2 tablespoons vinegar to skillet and bring to boil,
scraping up any browned bits. Reduce heat to medium-low.
Return pork to skillet; add maple syrup mixture and turn pork in
glaze to coat well, about 2 minutes. Remove from heat. Transfer
pork to cutting board. Cut pork into 1/2-inch slices. Stir 1
tablespoon maple syrup into the glaze. Taste and season with
salt and pepper, if needed. Arrange sliced pork on plates or
platter. Spoon glaze over pork and serve. This is wonderful with