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