MAPLE MUSTARD PORK TENDERLOIN

      Title: MAPLE MUSTARD PORK TENDERLOIN
  Categories: Pork, Ham
       Yield: 4 Servings
  
       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
            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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