Maple Mustard Pork Tenderloin

Preheat the oven to 400°F.
In a small saucepan over medium heat, add the olive oil. Once hot, add the minced garlic and cook for about 30 seconds, stirring constantly until fragrant.
Stir in the maple syrup, Dijon mustard, Sriracha, soy sauce, and apple cider vinegar. Whisk until combined.
Bring the mixture to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the glaze slightly thickens. You should have about ½ cup of glaze. Remove from heat and set aside.

Pat the pork tenderloin dry with paper towels.
In a small bowl, combine the paprika, garlic powder, onion powder, salt, and black pepper. Rub the seasoning mixture evenly over the pork.
Heat a large oven-safe skillet over medium-high heat and add the olive oil. Once hot, sear the pork on all sides until golden brown, about 2-3 minutes per side.
Brush the pork with most of the prepared glaze, reserving about 3 tablespoons for serving.
Transfer the skillet to the oven and roast for 10-12 minutes, or until the internal temperature reaches 145°F.
Remove the pork from the oven and transfer it to a cutting board. Tent loosely with foil and allow it to rest for 5-10 minutes.
Slice the pork into medallions, drizzle with the reserved glaze, and garnish with chopped parsley before serving.