Step 1

In a small bowl, combine the chicken broth, maple syrup, mustard, ketchup and corn starch. Set the mixture aside while you prepare the pork tenderloin.

Step 2

On a work surface, slice the pork tenderloin into ½-inch (1.5 cm) thick medallions.

Step 3

In a non-stick skillet over medium-high heat, brown half the pork on each side in half the butter. Transfer to a plate and repeat with the remaining pork and butter.

Step 4

Add the onion to the skillet and cook for about 2 minutes, stirring occasionally. Add the broth mixture and the pork to the skillet. Let simmer for 2 minutes. Season with salt and pepper.

Step 5

Serve the pork and sauce with white rice and vegetables, if desired