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

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