3-4 sprigs of thyme, plucked from the stems and minced
3-4 cloves of garlic, grated or minced
3 tbsp. grainy mustard
1 tbsp. apple cider vinegar
1 tbsp. maple syrup(can omit for dietary restriction)
Mix thyme, garlic, mustard, vinegar and maple syrup in a small bowl.
Heat a large, heavy skillet on medium-high heat.
Pat tenderloin dry and season liberally with salt and pepper.
Drizzle enough grapeseed oil(or your preferred high heat neutral cooking oil) in the heated pan. Place the seasoned tenderloin in the pan and sear on all sides.
Remove and set tenderloin on a parchment-lined sheet tray with a rack.
Baste roast with maple mustard mixture.
Place into a 400ºF oven and roast for 15-20 minutes or until the internal temperature is 135º.
Let tenderloin rest for at least 20 minutes. Slice into 1-inch pieces and serve.
