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1
Rub the tenderloins with 1 TBS of the fresh sage (or all of the dried sage, if using) and season them with salt and pepper.
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2
Heat 1 TBS of the butter and the olive oil in a large skillet over medium high heat until sizzling.
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3
Add the pork and brown on all sides, about 4 minutes.
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4
REduce the heat to medium-low, cover, and cook until the pork registers about 150*F in the center of the thickest part, turning the tenderloins occasionally, about 15 minutes.
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5
Transfer the pork to a platter and tent with foil to keep warm.
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6
Add the shallots to the skillet and cook over medium heat until they begin to soften, about 30 seconds.
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7
Add the broth,maple syrup, vinegar, and mustard, and scrape up any browned bits from the bottom of the skillet.
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8
Simmer until the liquid is reduced by one quarter, and has thickened enough to coat the back of a spoon, 8 to 10 minutes, stirring often.
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9
Whisk in the remaining butter until well blended, then season the sauce with the remaining fresh sage, if using and salt and pepper to taste.
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10
Return the pork and any accumulated juices to the skillet and turn the pork to coat with the glaze.
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11
Remove the pork from the skillet, slice the tenderloins into 1/2 inch strips and arrange them overlapping, on a warm serving platter or individual plates.
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12
Drizzle the meat with additional sauce and serve.
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13
NOTE: Real maple syrup give by far the best results in this recipe, both in flavor and in consistency of sauce.
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14
If using maple flavored pancake syrup, don't reduce the sauce too much, or it will become quite sticky.
