This was just the perfect meal for all of us this past weekend. We started with an 8am soccer game for my son which they won 2-0 and then a trip to Chinatown… it was a dimsum lunch kind of day! So of course, by the time we got home, I really wasn’t in the mood to cook but this recipe seemed to call out to me. Helps that I had all the ingredients at home.

Let’s talk about the benefits of Apple cider vinegar. Some of you may have heard that it reduces inflammation but there are many more benefits. It fixes an upset stomach, eliminates hiccups, soothes sore throats, reduces cholesterol, acts as a decongestant, eases dry scalp, helps in weight loss and also helps fight acne. You can read more about Apple cider vinegar and its benefits at

  • 1 tbsp whole grain mustard
  • 2 tbsp Dijon mustard
  • 1/2 tsp Himalayan salt
  • 1/2 tsp freshly ground pepper
  • 1 lb pork tenderloin, trimmed
  • 2 tsp canola oil
  • 1/4 cup Apple cider vinegar
  • 2 tbsp maple syrup
  • 1.5 tsp chopped fresh sage (optional)
  1. Preheat oven to 425°F.
  2. Combine 1 tbsp whole grain mustard, salt and pepper in a small bowl; rub all over pork.
  3. Heat oil in a large ovenproof skillet over medium-high heat.
  4. Add pork and brown on all sides, 3 to 5 minutes.
  5. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes.
  6. Transfer to a cutting board and let rest for 5 minutes.
  7. 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.
  8. 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.
  9. Slice the pork.
  10. Add any accumulated juices to the sauce along with sage.
  11. Serve the pork topped with the sauce.