Ingredients

• 3 tablespoon Dijon mustard, divided
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 pound pork tenderloin, trimmed
• 2 teaspoons canola oil
• 1/4 cup cider vinegar
• 2 tablespoon maple syrup
• 1 1/2 teaspoons chopped fresh sage

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Cooking Directions

Step 1

Preheat oven to 425°F.

Step 2

Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.

Step 3

Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.

Step 4

Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.