Mustard, Sage And Maple-Glazed Turkey Tenderloins

In a medium saute pan, heat the oil over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion softens, about 5 minutes. Set the vegetables aside until they cool to room temperature.

In a food processor fitted with the steel blade, place the onion mixture, sage, Dijon, maple syrup, soy sauce, salt and pepper. Process the mixture until it is just smooth.

To prepare the turkey, rub the tenderloins all over with the mustard glaze. Set the turkey aside for 10 minutes.

In a large skillet, heat the olive oil over medium heat. When the oil is hot, add the seasoned tenderloins and cook them on all sides until the tenderloins are thoroughly cooked through.

When they are thoroughly cooked, remove the tenderloins from the skillet and keep them warm.

Add the butter to the skillet. Once the butter has melted, whisk in the flour and cook 1 minute. Whisk in the chicken broth and increase the heat, scraping up any browned bits on the bottom of the skillet. Cook until the pan sauce has thickened.

Serve the tenderloins with steamed broccoli and roasted red-skinned potatoes.

NOTE: If you do not wish to make a pan sauce, these tenderloins can be broiled or grilled.