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