Pork Tenderloin

Ingredients

44.3603 ml of dijion mustard                                   9.85784 ml of canola oil

2.46446 ml of kosher salt                                         59.1471 ml of cider vinegar 

2.46446 ml of ground black pepper                         29.5735 ml of maple syrup

453.592 g of trimmed pork tenderloin                     7.399338 ml of fresh sage

Directions

Preheat oven to 218.3 degrees Celsius. Combine some 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 62.78 degrees Celsius, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes. 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 mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes. Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.