Step 1

Rinse the pork tenderloin under cold water and pat it dry with paper towels.

Step 2

Place the tenderloin into a large zip-top plastic bag.

Step 3

In a small bowl, whisk together the brown sugar, Dijon mustard, white vinegar, honey, maple syrup, chopped garlic, black pepper, and allspice until smooth.

Step 4

Reserve 5 tablespoons of the marinade for later use.

Step 5

Pour the remaining marinade into the zip-top bag with the pork.

Step 6

Seal the bag, removing as much air as possible, and massage the marinade into the pork to coat it thoroughly.

Step 7

Refrigerate for at least 4 hours, but preferably overnight.

Step 8

Remove the marinated pork from the refrigerator 30 minutes before cooking to bring it to room temperature.

Step 9

Place the tenderloin on a wire rack over a baking sheet and let it rest uncovered. This will help dry the surface for better browning.

Step 10

Preheat your oven to 400°F (200°C).

Step 11

Heat 1–2 tablespoons of canola oil in a large oven-safe skillet (such as cast iron) over medium-high heat.

Step 12

Remove the pork from the marinade and let any excess drip off (discard the bag and marinade).

Step 13

Sear the pork on all sides, about 1–2 minutes per side, until it develops a golden-brown crust. This should take about 5 minutes in total.

Step 14

Transfer the skillet with the seared pork directly into the preheated oven.

Step 15

Roast for 15–20 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer (the temperature will continue to rise as you let the meat rest).

Step 16

Remove the skillet from the oven and transfer the pork to a cutting board.

Step 17

Let the pork rest uncovered for at least 10 minutes to maintain its crust and redistribute the juices.

Step 18

Slice the pork tenderloin across the grain into 1/2-inch thick pieces.

Step 19

Drizzle the reserved marinade over the slices for added flavor before serving.