Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henry Estate in Dallas, Texas in 1980.

Ingredients Edit

Directions Edit

  1. Slice tenderloin into ⅓ inch thick slices then sprinkle with 1½ teaspoons sage, salt and pepper.
  2. Melt butter in heavy medium skillet over medium high heat then add pork and cook until golden brown on both sides.
  3. Transfer pork to plate leaving drippings in skillet.
  4. Add broth, maple syrup, mustard and remaining sage to skillet and boil until syrupy and thick scraping up browned bits.
  5. Reduce heat to low and return pork and any accumulated juices to skillet and cook until just heated through.
  6. Serve pork with sauce.

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