Maple Mustard Pork Tenderloin

Pork tenderloin is as lean as it comes and such a healthy option.  The sauce is a sweet and savoury taste with a delicate note of sage.  You could use thyme or rosemary if you prefer.  The recipe is from a very cool cookbook called Eating Well for a Healthy Heart; and was written by Cardiologist.  Many of the low fat heart healthy recipes do use maple syrup and how lucky we are that it is locally produced.   Tip:  I am going to remind you a couple more times about this - the skillet is extremely hot to handle when removed from the oven,,,,, yes I have forgotten many times that the handle is burning hot.  Now when I remove it I use my oven mitts plus wrap a small towel around the handle while finishing the sauce on top.
4 servings - preheat oven to 425F
Step 1: Combine 1 tbsp dijon mustard with 1/2 tsp kosher salt, 1/2 tsp grd black pepper in a small bowl.  Rub all over the pork.  Heat 2 tsps canola oil in an ovenproof skillet over medium high heat.  Add the pork and sear on all sides, about 3 to 5 minutes.  Transfer the pan to the oven and roast until an instant read thermometer inserted in the center registers at 145F about 15 minutes.  Remove skillet - hot, hot handle. Transfer to a cutting board and let the meat rest for 5 minutes.

Step 2:  Using oven mitts place the hot, hot skillet over medium high heat add 1/4 cup of cider vinegar and boil.  Scrape any browned bits with wooden spoon and 30 seconds.  Whisk in 2 tbsp of maple syrup and 2 more tbsps of dijon mustard.  Bring to a boil, reduce heat to a simmer and cook until the sauce is thickened about 5 minutes.
Step 3:  Slice the pork on angles and top with the sauce and 1 1/2 tsp of freshly chopped sage.