Slice tenderloin into 1/3-inch thick slices. Sprinkle with 1 1/2
teaspoons of the chopped 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 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.
Adapted from "Maine Ingredients"