Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: 4 large servings

Recipe courtesy EatingWell.com

Ingredients

3T Dijon mustard, divided
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1 lb. pork tenderloin, trimmed of fat
2 tsp. canola oil
1/4 cup apple cider vinegar
2T maple syrup
1 1/2 tsp. chopped fresh sage

Directions

1. Preheat oven to 425°F.
   
2. Combine 1T mustard, salt and pepper in a small bowl; rub all over pork.
   
3. Heat oil in a large ovenproof skillet over medium-high heat.
   
4. Add pork and brown on all sides, 3 to 5 minutes.
   
5. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes.
   
6. Transfer to a cutting board and let rest for 5 minutes.
   
7. 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.
   
8. Whisk in maple syrup and the remaining 2T mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.
   
9. Slice the pork.
   
10. Add any accumulated juices to the sauce along with sage.
    
11. Serve the pork topped with the sauce.