Follow along with Simply Cookin' Chef Mitzi Stinson as she makes 30-minute Mustard-Maple Pork Tenderloin.

This delightful dish can be paired with fresh baked bread and vegetables to make a gourmet meal without a gourmet effort.

Impress your family or an intimate gathering of friends with this upscale dining experience from your own kitchen in under half an hour.

Difficulty: Easy

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: 4 large servings

Recipe courtesy EatingWell.com

3T Dijon mustard, divided

1/2 tsp. kosher salt

1/2 tsp. freshly ground pepper

1 lb. pork tenderloin, trimmed of fat

2 tsp. canola oil

1/4 cup apple cider vinegar

2T maple syrup

1 1/2 tsp. chopped fresh sage

Preheat oven to 425°F.

Combine 1T 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°F, 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 2T 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.