Kind of like honey-mustard pork, but with a New England twist. Use the best pure maple syrup you can find...please don't use pancake syrup here!

Adapted from a recipe from "The New England Cookbook" by Brooke Dojny

The original recipe suggests serving this over mashed sweet potatoes, but the sauce tastes yummie over the starch of your choice...regular potatoes, rice, even noodles!

1 package pork tenderloins (about 2 lbs.), trimmed and cut crosswise into 3/4 " slices
Salt & pepper to taste
4 Tablespoons olive oil
1 medium or 2 small onions, sliced
2 1/2 cups chicken broth
6 Tablespoons pure maple syrup
2 Tablespoons cider vinegar
2 Tablespoons Dijon mustard

Heat the oil in a large skillet. Season the pork with the salt & pepper, and cook it until browned on both sides, about 4 minutes per side. You may have to do this in two batches...don't crowd the pan or the meat will not brown properly. Remove the pork to a plate and set aside.

Add the onion to the same pan, and saute for about five minutes. Add chicken broth, bring to a boil, and reduce for about 5 minutes. Whisk in the maple syrup, vinegar, and mustard.

Return the pork to the pan, along with any accumulated juices, and simmer until heated through, about 2 minutes.

Serve with starch and veggies of your choice. Makes 6-8 servings.

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