Maple Mustard Pork Tenderloin recipe

Ingredients:

1 whole pork tenderloin.
1 cup of low-sodium chicken broth.
2 tablespoons of pure maple syrup.
2 tablespoons of Dijon mustard, coarse grain.
1 tablespoon of butter.
3 teaspoons of fresh sage, minced.
Salt and pepper, to taste.
Fresh sage, to garnish.

Preparation Instructions:

Slice the tenderloin into 1/3-inch thick slices.

Sprinkle with 1 ½ teaspoons of sage, salt and generous amount of pepper.

In a heavy medium skillet, melt butter over medium-high heat.

Add the pork and cook until golden brown on both sides and cooked through (about 1 minute 30 seconds per side).

Transfer pork to plate, leaving the drippings in skillet.

Add the chicken broth, maple syrup, mustard and remaining 1 ½ teaspoons of sage to the skillet.

Boil for about 3 minutes, until syrupy and thick, scraping up browned bits.

Reduce heat to low.

Return the pork and any accumulated juices to the skillet and cook for about 1 minute, until just heated through.

Serve pork with sauce.

Garnish with fresh sage.

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