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Farmers Almanac
The 2014 Farmers Almanac
Farmers' Almanac

Maple Mustard Pork Tenderloin

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Maple Mustard Pork Tenderloin

Ingredients:
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 pure maple syrup
2 tablespoons coarse grain Dijon mustard
Fresh sage for garnish

Directions:
Slice pork tenderloin into 1/3-inch thick slices. Sprinkle with 11/2 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 1½ 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.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.