| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Pork, Ham |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Recipe By : Maine Ingredients
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”