• 1/2 cup (125 mL)  Dijon mustard 
• 1/2 cup (125 mL)  maple syrup
• 2  pork tenderloins
• 2 Tbsp. (30 mL)  shallots
• 1  clove garlic
• 1/4 cup (60 mL)  extra virgin olive oil
• 1/4 cup (60 mL)  white wine
• 3/4 cup (180 mL)  beef broth
•  salt  
•  ground white pepper  

Mix the mustard and maple syrup.
Marinate pork in the refrigerator for 1 or 2 hours.
Remove the pork from the marinade and sear in a skillet, in a small amount of oil.
Bake at 350°F (180°C)until done. Set aside.
Sauté the shallots in a small amount of oil.
Add the garlic and the white wine. Reduce by half.
Add the beef broth and half the marinade.
Simmer at least 15 minutes.
Adjust the seasoning.
Cut the tenderloins into 8 slices, and serve immediately.