Delicious Dijon Mustard-Maple Pork Tenderloin

INGREDIENTS

• 1 lb. pork tenderloin, trimmed
• 3 tbsp. Dijon mustard
• ½ tsp. each salt and pepper
• 2 tsp. canola oil
• ¼ cup cider vinegar
• 2 tbsp. maple syrup
• 1 1/2 tsp. chopped fresh sage

PREPARATION

1. Preheat oven to 425.F
2. Combine 1 tbsp. mustard, salt and pepper in a small bowl; then rub mixture over pork.
3. Heat oil in a large, ovenproof skillet over medium-high heat and add pork. Brown on all sides, 3-5 minutes before transferring the pan to the oven and roasting until the center temperature is cooked to 145.F (about 15 minutes). Transfer to a cutting board and let the meat rest for 5 minutes.
4. Place the skillet over medium-high heat. Add vinegar and boil about 30 seconds, scraping any browned bits with a wooden spoon.
5. Whisk in maple syrup and the remaining 2 tbsp. mustard. Bring mixture to a boil, reduce heat to a simmer and cook until the sauce thickens (about 5 minutes).
6. Slice the pork. Add any accumulated juices to the sauce along with the sage. Top pork slices with the sauce.

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