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 maple syrup pure
2 tablespoons Dijon mustard coarse grain
fresh sage for garnish

Directions:

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.