Maple mustard pork tenderloin
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
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 | Maple syrup -- pure |
2 | tablespoons | Dijon mustard -- coarse |
Grain | ||
Fresh sage -- for garnish |
Directions
Slice tenderloin into ⅓-inch thick slices. Sprinkle with 1½ 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 ½ minutes per side. Transfer pork to plate, leaving drippings in skillet. Add broth, maple syrup, mustard and remaining 1 ½ 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.
Recipe By : Maine Ingredients
Related recipes
- Beef tenderloin
- Breaded pork tenderloin
- Grilled tenderloin steaks
- Maple beans
- Maple cookies
- Maple fruit
- Maple glaze
- Maple glazed pork tenderloins
- Maple nut cake
- Maple popcorn
- Maple roast pork tenderloin
- Maple-apple bread
- Maple-nut bread
- Marinated beef tenderloin
- Marinated tenderloin
- Orange pork tenderloin
- Savory pork tenderloin
- Stuffed venison tenderloin
- Teriyaki pork tenderloin
- Venison tenderloins