- 3 Tbsp Dijon mustard, divided
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pound pork tenderloin, trimmed
- 2 tsps canola oil
- 1/4 cup cider vinegar
- 3 Tbsp maple syrup (real maple syrup)
- 1 1/2 tsp chopped fresh sage, or 1/2 tsp dried sage
- Preheat oven 425 degrees.
- Combine 1-2 Tbsp mustard 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, 3-5 min. Transfer the pan to the oven and roast until meat thermometer registers 145 deg (about 20 minutes). (should still be a lil pink in middle)
- Transfer to cutting board and let rest at least 5 minutes.
- Place the skillet over med-high heat, add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 Tbsp mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes. (I doubled the sauce since I had 2)
- Slice the pork. Add any accumulated juices to the sauce along with the sage. Serve the pork topped with the sauce.