- 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
- Preheat oven to 425.F
- Combine 1 tbsp. mustard, salt and pepper in a small bowl; then rub mixture over pork.
- 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.
- Place the skillet over medium-high heat. Add vinegar and boil about 30 seconds, scraping any browned bits with a wooden spoon.
- 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).
- Slice the pork. Add any accumulated juices to the sauce along with the sage. Top pork slices with the sauce.
©MEREDITH CORPORATION. ALL RIGHTS RESERVED. USED WITH PERMISSION. EATINGWELL MAGAZINE AND EATINGWELL.COM.