1-First Step: Prep and Preheat Preheat your oven to 400°F (205°C). Carefully remove the silver skin from the pork tenderloin with a sharp knife and pat it dry with paper towels to ensure it browns well during searing.

2-Second Step: Make the Maple Mustard Sauce In a small bowl, combine maple syrup, Dijon mustard, minced garlic, reduced sodium soy sauce (or coconut aminos), salt, and pepper. Set this flavorful sauce aside to brush over the pork later and to use for glazing.

3-Third Step: Season the Pork Mix dried oregano, rosemary, paprika, garlic powder, onion powder, thyme, salt, and black pepper in a bowl. Rub this seasoning blend evenly over the pork tenderloin, coating all sides to infuse herbaceous savory notes.

4-Fourth Step: Sear the Pork Heat vegetable oil in an oven-safe skillet over medium-high heat. Sear the pork for 2-3 minutes per side until a golden-brown crust forms, which locks in the juices and builds deep flavor through the Maillard reaction. If you lack an oven-safe pan, sear then transfer pork to a baking dish.

5-Fifth Step: Deglaze and Roast Remove the pork to a plate temporarily. Add reduced sodium beef or chicken broth to the skillet and scrape browned bits from the bottom to create a rich base. Cook the broth until reduced by half. Return pork to the skillet, brush half of the maple mustard sauce on it, and roast in the oven for 15-20 minutes. Use a meat thermometer to check for an internal temperature of 137-140°F (58-60°C) for perfect juiciness with a slight blush of pink.

6-Sixth Step: Glaze and Caramelize Brush the remaining maple mustard sauce over the pork after roasting. Broil on high for 1-2 minutes until the glaze caramelizes and becomes sticky. Alternatively, thicken the sauce on the stovetop with cornstarch slurry, simmer until thickened, and pour over sliced pork for a luscious finish.

7-Final Step: Rest and Serve Let the pork rest for 5-10 minutes to allow juices to redistribute evenly. Slice into 1/2-inch (1.25 cm) medallions. Garnish with fresh minced parsley and drizzle pan drippings over the top before serving. This recipe pairs perfectly with sautéed shrimp and stir fried veggies for a savory surf and turf experience.