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Print this Recipe    Tenderloin 10

Maple Mustard Pork Tenderloin

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

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.

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