Maple Pork Tenderloin

Maple and mustard make a sweet-and-savory mahogany-colored sauce. A delicate note of sage gives it a wintery touch. Fresh thyme or rosemary also work if you prefer. Pork tenderloin is about as lean as it comes so be sure not to overcook as it can dry out.

Ingredients

3 tablespoons Dijon mustard, divided

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

1 pound Jubilee pork tenderloin

2 teaspoons canola oil

¼ cup cider vinegar

2 tablespoons maple syrup

1 ½ teaspoons chopped fresh sage

Directions

Step 1
Preheat oven to 425 degrees F.

Step 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.

Step 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.

Step 4
Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.