Maple Dijon Pork Tenderloin

SERVES 4-5

For the Pork
2 pork tenderloins, about 1½ lb each
2 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika

For the Maple Dijon Glaze
6 tbsp pure maple syrup
¼ cup Dijon mustard
2 tbsp whole grain mustard
4 garlic cloves, finely minced
2 tbsp apple cider vinegar
2 tsp fresh or dried thyme

Prepare the Pork
1. Preheat the oven to 400°F. Pat the pork tenderloins dry with paper towels and trim away any silver skin.

2. Season the pork evenly on all sides with salt, black pepper, and smoked paprika.

Make the Maple Dijon Glaze
3. In a small bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard, garlic, apple cider vinegar, and thyme until well combined.

Sear the Pork
4. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add both pork tenderloins and sear for 2–4 minutes per side, turning until nicely browned on all sides.

Glaze & Roast
5. Reduce the heat to low and brush or spoon about half of the maple Dijon glaze evenly over the pork.

6. Transfer the skillet to the oven and roast for approximately 15–20 minutes, depending on the thickness of the tenderloins.

7. During the final 5 minutes of roasting, spoon or brush the remaining maple Dijon glaze over the pork. Continue roasting until the thickest part of each tenderloin reaches an internal temperature of 145°F.

Rest & Serve
8. Transfer the pork tenderloins to a cutting board and let them rest for 8–10 minutes before slicing.

9. Slice into thick medallions and spoon the pan juices and any remaining glaze over the top before serving.