2~ 1 pound pork tenderloin
1 TBS olive oil
salt and pepper
3 cloves garlic, pressed
1 TBS minced sage
1/2 cup chicken broth
12 cup white wine
2 TBS Dijon mustard
2 tsp maple syrup (to make this lo-carb use no sugar maple syrup)
2 TBS butter, cut into cubes

Preheat oven to 450 degrees. Dry tenderloins off with a paper towel. Salt and pepper the tenderloin and rub with garlic and sage.

Put the tenderloins in a large ovenproof skillet. Roast until done, about 25 minutes (145 degrees).

Transfer to a cutting board and let it rest.

Meanwhile make the sauce. Combine broth, wine, mustard and syrup in the skillet scraping up brown bits.Simmer until the sauce reduces by half. Turn off heat and add butter. Stir to mix.

Slice tenderloins and serve with sauce