• Preheat oven to 425°F (220°C).

  Pat pork dry with paper towels and let it rest at room temperature for about 20–30 minutes before cooking.

  Trim the Tenderloins:

  Using a sharp knife, remove any silver skin (the thin, silvery membrane) from the pork. This tough connective tissue doesn’t break down during cooking.

  Season the Pork:

  Rub tenderloins evenly with oil. In a small bowl, combine salt, pepper, garlic powder, onion powder, paprika, thyme, and cayenne.

  Rub the mixture all over the pork, pressing lightly so it adheres.

  Sear in Cast Iron:

  Heat a cast-iron skillet over medium-high heat until hot. Add the pork and sear for 2–3 minutes per side until golden brown.

  Make the Glaze:

  In a small bowl or measuring cup, whisk together maple syrup, Dijon mustard, apple cider vinegar, minced garlic, thyme, and soy sauce.

  Brush and Roast:

  Pour half of the glaze over the seared pork, brushing to coat evenly.

  Transfer the skillet to the oven and roast for 10 minutes, then check the internal temperature. Continue roasting until pork reaches 145°F (63°C), usually 15–20 minutes total, depending on size.

  Finish with Remaining Glaze:

  Remove the skillet from the oven and pour the remaining glaze over the hot pork. Let it rest in the skillet for 5–10 minutes — the glaze will mingle with the pan juices and thicken into a beautiful sauce.

  Serve:

  Slice into medallions and spoon the warm glaze over each serving.

Notes

• Trim First: Removing the silver skin ensures tender bites and helps the seasoning adhere.

  Room Temperature Matters: Cold pork cooks unevenly; 20–30 minutes on the counter gives even results.

  Cast Iron Love: Cast iron gives a perfect sear and transitions seamlessly from stovetop to oven.

  Temp Early: Check at 10 minutes — tenderloin cooks fast and stays juicy at 145°F with a short rest.

  Serving Ideas: Serve with mashed sweet potatoes, roasted carrots, or wild rice pilaf.