Maple Mustard Pork Tenderloin

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henry Estate in Dallas, Texas in 1980.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 whole pork tenderloin
 * 3 teaspoons fresh sage minced
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * 1 tablespoon butter
 * 1 cup chicken broth
 * 2 tablespoons pure maple syrup
 * 2 tablespoons Dijon mustard coarse grain

Directions

 * 1) Slice tenderloin into ⅓ inch thick slices then sprinkle with 1½ teaspoons sage, salt and pepper.
 * 2) Melt butter in heavy medium skillet over medium high heat then add pork and cook until golden brown on both sides.
 * 3) Transfer pork to plate leaving drippings in skillet.
 * 4) Add broth, maple syrup, mustard and remaining sage to skillet and boil until syrupy and thick scraping up browned bits.
 * 5) Reduce heat to low and return pork and any accumulated juices to skillet and cook until just heated through.
 * 6) Serve pork with sauce.