Pork Tenderloin with a Honey Mustard Sauce

1 tsp olive oil
1 pork tenderloin
Sea salt and freshly cracked pepper, to taste
2 tbsp Dijon mustard
1 1/2 tbsp honey
1 1/2 tbsp apple cider vinegar
1 tbsp apple juice
1 tsp olive oil
2 cloves of garlic, minced
Combine the Dijon mustard, honey, apple cider vinegar, apple juice, 1 tsp of olive oil, and minced garlic together in a bowl. Cover with plastic wrap and set aside so the flavors can mingle for a few hours.
Remove the silver skin from the pork tenderloin then season the entire piece of meat with sea salt and freshly cracked pepper, to taste.
Preheat the oven to 425 degrees. Heat 1 tsp of olive oil in large oven proof skillet over medium-high heat. Once hot, add the pork tenderloin and cook until brown on all sides, turning occasionally, about 5-6 minutes. Place a meat thermometer into the thickest part of the tenderloin then place the skillet into the oven, and bake for 15 minutes or until meat thermometer registers 155-160 degrees (medium) or desired degree of doneness. Let stand for 5 minutes before slicing.
Heat the sauce in a small saucepan over low heat until warmed. Pour sauce over sliced pork. Enjoy.