Dijon mustard, sage, and maple syrup make a tasty sauce for pork tenderloin. Whip up this tasty dish in less than 30 minutes.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
- 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 pure maple syrup
- 2 tablespoons coarse grain Dijon mustard
- Fresh sage for garnish
Preparation:
Slice pork 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.
Yield: 4 servings
Source: Maine Ingredients by The Junior League of Portland, Maine Inc.
Reprinted with permission.
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.
Yield: 4 servings
Source: Maine Ingredients by The Junior League of Portland, Maine Inc.
Reprinted with permission.
