I was a little hesitant about the maple and mustard not mixing well, but when you add fresh sage and cider vinegar, it is really the perfect combination. They all meld together and are really the perfect glaze for the perfect cut of meat that the pork tenderloin is.
Source: Eating Well
1 lb. Pork Tenderloin
3 tablespoons of Dijon Mustard, divided
1/2 teaspoon of Kosher Salt
1/2 teaspoon of Pepper
2 teaspoons of Olive Oil
1/4 cup of Cider Vinegar
2 tablespoons of Maple Syrup
1 1/2 teaspoons of Sage, fresh & chopped- if using dried only use 1/4 teaspoon
2-3 Granny Smith Apples, sliced
First, pre-heat your oven to 425 degrees.
Next, combine 1 tablespoon of dijon mustard and the salt and pepper together in a small bowl and rub it all over the pork tenderloin. I usually do this on top of wax paper for easy clean-up.
Now, get out your iron skillet. Place the 2 teaspoons of olive oil in it and heat over medium-high heat. When heated, sear the pork on all sides, you want to achieve a pretty golden brown color all over, about 3-5 minutes. Add the apples into the skillet and place the skillet in the oven and cook for 20-25 minutes until the pork is cooked thoroughly to 145 degrees. Place the pork and apples on a cutting board or plate and let rest for 5 minutes.
Next, place the iron skillet back onto the stove on medium-high heat, add the vinegar and let it come to a boil, while scraping the pan, getting up the brown bits with a wooden spoon. Whisk in the maple syrup and the remaining 2 tablespoons of dijon mustard, bring to a boil and then let simmer until the sauce has thickened, stir in the sage.
Finally, slice the pork and top with the wonderful glaze with the apples on the side.
The Barbee Housewife