Ingredients
Scale
For the Pork:
- 2 pork tenderloins (about 1 pound each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
For the Maple Glaze:
- ⅓ cup pure maple syrup
- 3 tablespoons soy sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Step 1: Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly grease a roasting pan.
- Step 2: Pat the pork tenderloins dry with paper towels. Trim any excess fat or silver skin from the surface.
- Step 3: In a small bowl, combine salt, pepper, garlic powder, and smoked paprika. Rub the pork with olive oil, then coat evenly with the spice mixture.
- Step 4: Heat a large oven-safe skillet over medium-high heat. Sear the pork tenderloins on all sides until golden brown, about 2-3 minutes per side.
- Step 5: While the pork sears, whisk together all glaze ingredients in a small bowl until smooth.
- Step 6: Brush half of the glaze over the seared pork tenderloins. Reserve the remaining glaze for later.
- Step 7: Transfer the skillet to the preheated oven (or move pork to your prepared baking sheet). Roast for 12-15 minutes, or until internal temperature reaches 145°F.
- Step 8: Remove from oven and brush with remaining glaze. Let rest for 5 minutes before slicing.
- Step 9: Slice into ½-inch thick medallions and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
