Pork Tenderloin with Sage and Mustard

I heard Michael Pollan on NPR today talking about his open letter to the next president. He eloquently summarized his ideas, notably that the unhealthiest foods (hydrogenated fats, high-fructose corn syrup) are the cheapest because they are subsidized by the government, and that we should be subsidizing broccoli instead! So we are going to have broccoli and tofu tonight.

Last night, however, we had a teeny pork tenderloin pan-fried with garlic, sage, and rosemary, and finished with a sauce of pan juices, Dijon mustard, and vermouth. With it we had baked butternut squash and Jack Bishop green beans, a preparation I can't seem to get enough of.