Mustard-Maple Pork Tenderloin

3  tablespoons		Dijon mustard, divided
1/2  teaspoon		kosher salt
1/2  teaspoon		freshly ground pepper
1  lb.		pork tenderloin, trimmed
2  teaspoons		canola oil
1/4  cup		cider vinegar
2  tablespoons		maple syrup
1-1/2  teaspoons		chopped fresh sage

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1 Preheat oven to 425F.
2 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 145F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
3 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 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.
4 Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.