Maple and mustard make a sweet-and-savory mahogany-colored sauce.
A delicate note of sage gives it a wintery touch.
Fresh thyme or rosemary also work if you prefer.
Serve with barley, roasted squash and a Pinot Noir.
Heat oil in a large ovenproof skillet over medium-high heat.
Add pork and brown on all sides, 3 to 5 minutes.
Transfer to a cutting board and let rest for 5 minutes.
Add any accumulated juices to the sauce along with sage.
Serve the pork topped with the sauce.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
