of pork registers 130°F on an instant-read thermometer,
about 15 minutes. Transfer to a large plate, and allow to
rest for 5 minutes.
Meanwhile, whisk the vinegar and butter into the glaze.
Carve the pork and serve with the glaze.
MAPLE-MUSTARD-GLAZED ROAST PORK
TENDERLOIN
Omit the figs, prunes, apricot preserves, paprika, and
balsamic vinegar. For the glaze, combine ⅓ cup maple
syrup and 2 tablespoons whole-grain mustard with the
brandy. Proceed as directed, finishing the glaze with the
butter. Carve the pork and drizzle with the glaze.