1    Whole pork tenderloin
3 ts Fresh sage -- minced
Salt and pepper -- to taste
1 tb Butter
1 c  Low sodium chicken broth
2 tb Maple syrup -- pure
2 tb Dijon mustard -- coarse
Grain
Fresh sage -- for garnish

Slice tenderloin into 1/3-inch thick slices. Sprinkle with 1 1/2 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 1 1/2 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.

Maine Ingredients