Ingredients:
3 Tablespoons mustard, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound pork tenderloin, trimmed
2 teaspoons safflower oil
1/4 cup cider vinegar
2 Tablespoons pure maple syrup
1 1/2 teaspoons chopped fresh sage
Directions:
Preheat oven to 425°F.
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 15-20 minutes. Transfer to a cutting board and let rest for 5 minutes.
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.
Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.
Makes 4 servings
This recipe was inspired in whole or in part by Eating Well
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