Remove the silver skin from the pork tenderloin with a sharp knife and place the pork tenderloin into a large storage bag or shallow dish that can be fitted with a lid.
In a small bowl, whisk together the vinegar, garlic, rosemary, salt, pepper, mustard, maple syrup, and oil until well combined.
Pour the marinade over the pork and toss to coat the tenderloin evenly in the marinade.
Place the pork into the refrigerator and marinate for at least 2 hours and up to 24 hours, turning the pork once halfway through the marinating time to evenly distribute the marinade.
After marinating, preheat the oven to 450 degrees Fahrenheit and line a rimmed baking sheet with foil for easier clean-up.
Remove the pork tenderloin from the marinade and place it on the prepared pan. Discard the marinade.
Bake for 20-25 minutes, or until the internal temperature of the tenderloin is between 140-145 degrees Fahrenheit.
Remove from the oven, transfer the pork to a cutting board and let rest for 10 minutes. This will allow all the juice to distribute evenly through the pork, keeping it super tender and juicy, without overcooking the pork from the residual heat from the sheet pan.
Slice into ½ inch slices and serve.
Leftovers: Pork Tenderloin is best served immediately. However, leftovers can be stored in a sealed container for 3 days. To reheat the pork tenderloin, place it into a casserole dish and pour ½ cup of chicken stock or water into the dish, and cover with foil. Heat in a 325 degrees oven for 20 minutes, until just warmed through.Pork Tenderloin Temperature: Pork tenderloin is best served medium, which is between 140-145 degrees Fahrenheit. While you can cook to medium-well or well done, the meat will not be as tender or juicy.To Grill the Pork Tenderloin: Preheat your grill to medium-high. Remove the pork from the marinade and place it onto the heated grill. After 8-10 minutes, flip the pork tenderloin and continue to grill for an additional 8-10 minutes, or until the internal temperature is between 140-145 degrees.Double the Recipe: Double the marinade and prepare as directed. If you only want to prepare one pork tenderloin at a time, place one of the tenderloins in a freezer-safe storage bag, along with half of the marinade. Place into the freezer for up to 3 months. Place in the refrigerator to defrost for at least 24 hours and up to 36 hours before baking.