Prep the pork. Pat the tenderloins dry with paper towels. Trim any silver skin. Season all over with salt, pepper, and smoked paprika. Let sit at room temperature for 15 minutes while you prep the glaze.

Make the glaze. In a small bowl, whisk maple syrup, Dijon, garlic, apple cider vinegar, thyme, rosemary, and red pepper flakes. Taste and adjust—add a bit more mustard if you want it sharper, or more maple if you prefer extra sweetness.

Heat the pan and oven. Preheat your oven to 400°F (205°C). Set a large oven-safe skillet over medium-high heat and add 1 tablespoon olive oil.

Sear the tenderloins. When the oil shimmers, add the pork. Sear 2 to 3 minutes per side until lightly browned all over. Don’t cook through yet—you’re building flavor.

Glaze and roast. Turn off the heat. Spoon about half the glaze over the pork, turning to coat. Transfer the skillet to the oven and roast for 12 to 16 minutes, basting once with more glaze halfway through. Start checking temperature at 12 minutes.

Check doneness. Pull the pork when an instant-read thermometer in the thickest part reads 140–145°F (60–63°C). The temperature will rise a bit as it rests.

Rest and finish glaze. Transfer the pork to a cutting board, tent loosely with foil, and rest for 8 to 10 minutes. Meanwhile, set the skillet over low heat. Stir in remaining glaze and the butter, scraping up brown bits. Simmer 1 to 2 minutes until slightly thickened.

Slice and serve. Slice the pork into 1/2-inch medallions. Spoon warm glaze over the top. Finish with a squeeze of lemon if you like, and serve with your favorite sides.