2 Tablespoons olive oil, divided
3/4 pound boned pork loin roast, cut into 1-inch cubes
1 cup diced onion
1 cup mushrooms, quartered
1 cup carrots, diagonally sliced into 1/8-inch pieces
1/2 cup red bell pepper, diced
2 teaspoons maple syrup
1/2 teaspoon dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups gf chicken broth
1/2 cup apple cider
1 Tablespoon cornstarch
2 teaspoons red wine vinegar
1/2 teaspoon gf stone ground mustard
4 cups hot cooked rice