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Ingredients
- 1 whl pork tenderloin
- 3 tsp Fresh sage -- chopped Salt and pepper -- to taste
- 1 Tbsp. Butter
- 1 c. Low sodium chicken broth
- 2 Tbsp. Maple syrup -- pure
- 2 Tbsp. Dijon mustard -- coarse Grain Fresh sage -- for garnish
Directions
- Slice tenderloin into 1/3-inch thick slices. Sprinkle with 1 1/2 tsp. sage, salt and generous amount of pepper. Heat butter in heavy medium skillet over medium-high heat. Add in pork and cook till golden on both sides and cooked through, about 1 1/2 min per side. Transfer pork to plate, leaving drippings in skillet. Add in broth, maple syrup, mustard and remaining 1 1/2 tsp. sage to skillet. Boil till syrupy and thick, about 3 min, scraping up browned bits. Reduce heat to low. Return pork and any accumulated juices to skillet and cook till just heated through, about 1 minute. Serve pork with sauce. Garnish with fresh sage.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 4 servings | |
| Calories 132 | |
| Calories from Fat 43 | 33% |
| Total Fat 4.9g | 6% |
| Saturated Fat 2.4g | 10% |
| Trans Fat 0.01g | |
| Cholesterol 46mg | 15% |
| Sodium 156mg | 7% |
| Potassium 323mg | 9% |
| Total Carbs 8.15g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 6.11g | 4% |
| Protein 13.9g | 22% |
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