PORK TENDERLOIN FOR TWO

a l-lb. pork tenderloin, trimmed
l tbps. crumbled dried sage
2 tbps. coarse grained mustard
l tbps. melted bacon fat
l/2 cup dry vermouth
l tbps. butter, softened
l tbps. flour
Cut the pork tenderloin into 4 slices on the diagonal and arrange
the slices in a buttered flameproof baking dish just large enough
to hold them in l layer. Sprinkle the slices with s&p to taste,
rub them with the sage, & spread them with the mustard. Drizle
the bacon fat over the slices, pour the vermouth into the dish and
cover the dish tightly with foil. Bake the pork in the middle of a
preheated 350 oven, basting twice with the pan juices, for 30 mins.
and divide it between 2 heated plates. In a small bowl with a fork,
blend together the butter and the flour, add the mixture to the
liquid in the dish & cook the mixture over mod.-high heat, whisking,
for l min. or until it is thickened. Spoon sauce over pork Serves 2
for l