Making this succulent Maple, Mustard and Apple Glazed Pork Tenderloin served with piping hot, flaky and just a touch sweet Cider Biscuits, was, to me, like the beginning of a horse race when the announcer shouts, “And they’re off!”. I felt the adrenaline again— the “runner’s” high if you will. A high that has been sorely lacking for about eight long weeks.
