Mustard-Maple Pork Tenderloin

Mustard-Maple Pork Tenderloin (Adapted from Eating Well)

3 tablespoons Dijon mustard, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
16 ounces trimmed pork tenderloin
2 teaspoons canola oil
1/4 cup cider vinegar
2 tablespoons pure maple syrup

Preheat oven to 425

In a small bowl, whisk together 1 tablespoon mustard, salt and pepper. Scoop out and place on the tenderloin - rub the mixture all over the pork.

In a large skillet, heat oil over medium-high heat. Add tenderloin and cook about 5 minutes, turning to brown each side. Move skillet to the oven and cook until a thermometer reads about 145 degrees - this should take around 12-15 minutes. Remove from the oven and move tenderloin to a plate - let rest for about 5 minutes before slicing.

Move the skillet back over medium-high heat. Pour in vinegar - cook 30 seconds, scraping up the crusty bits on the bottom of the skillet. Whisk in maple syrup and the remaining 2 tablespoons mustard. Bring to a boil, reduce heat, and gently cook until the sauce has thickened - about 5 minutes. If there is any juice left on the plate after the pork has rested, add into the sauce.

Arrange the sliced pork and top with the sauce.

Makes 4 servings.

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