Kosher salt and freshly cracked black pepperto taste
Preheat oven to 425 degrees F.
Combine 1 tablespoon mustard, salt, and pepper in a small bowl; rub all over pork.
In a large ovenproof pan, heat oil over medium-high heat. When the oil is hot, add the pork roast to the pan. Brown on all sides, about 3 to 5 minutes. When the pork is brown, transfer the pan into the oven. Roast the pork roast is done and juices run clear, about 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 rest for 5 minutes.
Place the same skillet over medium-high heat (CAUTION, the handle will still be hot!), add the vinegar. Bring to a boil, scraping up any browned bits with a spatula or spoon, about 30 seconds.
Next, whisk in syrup and the remaining 2 tablespoons of Dijon mustard, thyme, and rosemary. Again bring to a boil, then reduce heat to a simmer and cook until the sauce is thickened; about 5 minutes.
Slice the pork roast into ½-inch chunks. Serve the pork topped with the sauce.
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