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Maple mustard pork tenderloin

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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. Recipe By : Maine Ingredients

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