1 teaspoon Dijon
1 tablespoon maple syrup
1/3 cup apple cider
1 teaspoon brown sugar
1 22-ounce pork tenderloin
Salt and pepper
Preheat oven to 400. In a small pan, combine Dijon, maple syrup, apple cider, and brown sugar. Heat on low 5 minutes or until mixture starts to thicken (if glaze is too thin, whisk in 1/2 teaspoon of flour to thicken).
Line a baking sheet with tin foil (if you have a deeper oven-safe dish, that would be better, since the pork will release moisture while it cooks). Add tenderloin to sheet, then season generously with salt and pepper. Add 1 tablespoon of glaze over top of pork, then cover with tin foil and cook 30-35 minutes or until internal temperature reaches 145.
Remove pork from oven and let rest 5 minutes. Then, slice and top with remaining glaze.