Mustard-Maple Pork Tenderloin

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

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Directions

1. Preheat oven to 425 degrees F.
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 degrees F about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
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.
4. Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.

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