Preheat and prep: Heat the oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels and trim any silver skin with a sharp knife.

Season the pork: Rub the tenderloin with olive oil. Sprinkle all sides with 1 to 1.5 teaspoons salt, 1/2 teaspoon black pepper, and smoked paprika if using.

Mix the glaze: In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, and minced garlic. Stir in chopped thyme or rosemary if you like.

Sear the tenderloin: Heat an oven-safe skillet over medium-high. Add a drizzle of oil if needed. Sear the pork for 1–2 minutes per side until lightly browned, about 6 minutes total.

Glaze and roast: Brush half of the maple-Dijon mixture over the pork. Transfer the skillet to the oven and roast for 10–15 minutes, depending on thickness.

Baste and finish: Pull the pan out, brush the remaining glaze over the pork, and return to the oven for another 3–5 minutes. The pork is done when the thickest part reaches 140–145°F (60–63°C).

Rest the meat: Transfer the pork to a cutting board and let it rest for 5–10 minutes. This keeps it juicy.

Make a quick pan sauce (optional): Place the skillet over medium heat. Add a splash of water or chicken stock to deglaze, scraping up any browned bits. Swirl in the butter and a small squeeze of lemon. Reduce slightly until glossy.

Slice and serve: Cut the tenderloin into 1/2-inch slices. Spoon pan sauce over the top and serve with your favorite sides.