Prep time: 30 mins
3 tablespoons Dijon mustard, divided
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
1 pound pork tenderloin, trimmed
¼ cup cider vinegar
2 tablespoons maple syrup
1½ teaspoons chopped fresh sage
2 teaspoons canola oil
1. Preheat oven to 425°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 thermometer registers 145°F, about 15 minutes. 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. 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.
4. Slice the pork. Add any accumulated juices to the sauce along with sage.
5.Serve the pork topped with the sauce.
Nunutrition Facts: Calories: 186, Fat: 5 g, Carbs: 9 g, Fiber: 0 g, Protein: 24 g, Sodium: 472 mg
Recipe adapted from eatingwell.com