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Mustard-Honey Pork Tenderloin

Makes 4 serving

3 tablespoons Dijon mustard, divided
½ teaspoon salt
½ teaspoon freshly ground pepper
1 pound pork tenderloin, trimmed of fat
2 teaspoons canola oil
¼ cup cider vinegar
2 tablespoons light honey
1 ½ teaspoons chopped fresh sage


Preheat oven to 425.

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, 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 the honey and the remaining 2 tablespoons of 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.


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