Maple Mustard Pork Tenderloin

• 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

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.
Serves 4
From "Maine Ingredients"