Ingredients:
1 whole pork tenderloin
3 teaspoons fresh sage, minced
Salt and pepper to taste
1 tablespoon butter
1 cup low sodium chicken broth
2 tablespoons pure maple syrup
2 tablespoons coarse grain Dijon mustard
Fresh sage for garnish
Directions:
Slice pork tenderloin into 1/3-inch thick slices. Sprinkle with 11/2 teaspoons sage, salt, and generous amount of pepper. Melt butter in heavy medium skillet over medium-high heat. Add pork and cook until golden brown on both sides and cooked through, about 1-1/2 minutes per side. Transfer pork to plate, leaving drippings in skillet. Add broth, maple syrup, mustard, and remaining 1½ teaspoons sage to skillet. Boil until syrupy and thick, about 3 minutes, scraping up browned bits. Reduce heat to low. Return pork and any accumulated juices to skillet and cook until just heated through, about 1 minute. Serve pork with sauce. Garnish with fresh sage.
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