Preheat your oven to 425°F (220°C).

In a small bowl, combine 1 tablespoon of mustard, salt, and pepper. Rub this mixture all over the pork.

Heat the extra-virgin olive oil in a large ovenproof pan over medium-high heat. Once the oil is hot, add the pork roast to the pan. Brown the pork on all sides, which should take about 3 to 5 minutes.

Once the pork is nicely browned, transfer the pan into the preheated oven. Roast the pork until it’s done and the juices run clear. This usually takes around 30 to 45 minutes, depending on the thickness of the meat.

When the pork is done, carefully remove the hot pan from the oven. Transfer the meat to a cutting board and let it rest for 5 minutes.

Place the same skillet over medium-high heat (be cautious, the handle will still be hot). Add the apple cider vinegar to the pan. Bring it to a boil while scraping up any browned bits from the pan using a spatula or spoon, which should take about 30 seconds.

Next, whisk in the maple syrup, the remaining 2 tablespoons of Dijon mustard, thyme, and rosemary. Once again, bring the mixture to a boil, then reduce the heat to a simmer and cook until the sauce thickens, approximately 5 minutes.

Slice the pork roast into ½-inch chunks. Serve the pork topped with the flavorful sauce. Enjoy!