Back to Categories

Back to Pork

 

 Kat's Maple Mustard 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.

Sour Cream Potatoes

9 large potatoes
1 8 ounce package cream cheese
1 8 ounce carton sour cream
2 teaspoons onion salt
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter

Cook, mash and whip potatoes. Add remaining ingredients. Put in greased casserole. Dot with butter. Bake at 350F for 30 to 40 minutes.
Lynn's Spanish RiceM16 and Kat's Guacamole SaladM21 and Kat's Pinto Beans & FrijolesM24 and Kat's Flour Tortilla  BR26