Maple Glazed Pork Tenderloin

Preheat Oven

Preheat your oven to 400°F (200°C).

Make the Maple Glaze

In a small bowl, combine the maple syrup, tamari, Dijon mustard, minced garlic, and apple cider vinegar.

Whisk until fully combined and smooth, then set aside.

Season the Pork

Pat the pork tenderloin completely dry with paper towels.

In a small bowl, mix together the kosher salt, black pepper, smoked paprika, and garlic powder.

Rub the spice mixture evenly over all sides of the tenderloin.

Heat the Pan

Heat the olive oil in a large oven-safe skillet over medium-high heat until it just begins to shimmer.

Sear the Tenderloin

Place the seasoned tenderloin in the hot skillet.

Sear for 2 minutes on each side, rotating to brown all 4 sides — about 8 minutes total.

Apply the Glaze

Pour half of the maple glaze over the seared tenderloin, turning it to coat all sides.

Sprinkle the fresh thyme leaves over the top of the glazed pork.

Roast

Transfer the skillet to the preheated oven and roast for 15–18 minutes, until the internal temperature reaches 145°F (63°C).

Finish with Glaze

Remove the skillet from the oven and brush the remaining maple glaze over the top of the tenderloin.

Return the skillet to the oven for 2 more minutes to caramelize the final glaze layer.

Rest the Meat

Transfer the tenderloin to a cutting board and let it rest, uncovered, for 5 minutes.

Slice and Serve

Slice the tenderloin crosswise into 1/2-inch medallions.

Drizzle any pan drippings from the skillet over the sliced pork.

Garnish with freshly chopped parsley and serve immediately.