Preheat the oven to 400° on convection roast or bake.
Rinse tenderloin and pat dry.
In one of the pans, mix the mustard and minced garlic together.
Add bread crumbs to the second pan.
Chop half of the fresh sage and mix gently into the breadcrumbs.
Drizzle half of the oil into the third pan, almost covering the bottom of the pan. Save the other half of the oil.
Dredge the pork tenderloin in the mustard and garlic mixture and coat on all sides. Do not discard the remaining mustard. You will need it for the sauce.
Dredge the mustard coated tenderloin in the breadcrumb sage mixture, coating well on all sides.
Place the tenderloin in the third pan and drizzle the remainder of the oil on top of the tenderloin.
Roast for 25 - 30 minutes, checking the temperature to make sure it reaches 145°.
Once the tenderloin reaches 145°, take it out of oven and let rest 10 minutes.
To serve, slice on the diagonal in 1-inch thick slices.
Drizzle with Maple Sesame Mustard Sauce.