Pork tenderloin with Maple glaze

1 pork tenderloin
1 tsp dried sage (also good with terragon)
salt and pepper
2 tsp olive oil
5 tbsp pure maple syrup
5 Tbsp apple cider vinegar
2 tsp dejon mustard
rub pork with dried sage sea salt and pepper heat olive oil in large skillet over med-hi heat onve it's hot add the pork tenderloin and cook untill it's brown on all sides, turning occasionally, about 5-6 minutes. reduce heat to medium low, insert a meat thermometer in the thickets part and cover and cook til thermometer registers 150' turning occasionally, about 10 minutes longer.
 transfer prk to a platter and cover with aluminum foil tent to keep warm.
whisk together maple syrup apple sider vinegar and mustard in the same pan the pork was cooked in be sure to scrape up any burned bits and mix in with the sauce (it'll add good flavor). bring to a boil then reduce to med heat and cook until the sauce thickens a bit, 2-3 minutes. return pork to the skillet to coat in the glaze. then you can pull it out and cut into 1/2 inch slices. spoon additionall glaze over the sliced pork and serve.