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Maple Mustard Pork Tenderloin Recipe

by Global Cookbook

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

1. 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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