In a large mixing bowl, combine all the ingredients for the marinade and whisk until well blended.

Place the pork tenderloins in a baking dish just big enough to hold them. Pour the marinade over the pork and roll the tenderloins until well coated. Cover the dish with plastic wrap and place in the refrigerator to marinate for at least 6 hours (preferably overnight).

When ready to cook, preheat over to 375 F.

In a large skillet, heat olive oil over medium-high heat. Remove tenderloins from baking dish and wipe off excess marinade, then place in skillet. Sear the outside of the tenderloins 2-3 minutes per side or until they turn a golden brown color.

The tenderloins are now ready for the oven.

• If the skillet is ovenproof, pour the marinade over the tenderloins to coat, then cover the skillet with foil and place in the oven.
• If the skillet is not ovenproof, return the tenderloins to the baking dish, coat with the marinade, then cover the dish with foil and place in the oven.

Bake for 15 minutes. Uncover, spoon marinade over the tenderloins, then re-cover and bake an additional 5 minutes or until a meat thermometer inserted into the thickest part of the meat reads 145 F.

Remove from the oven, uncover, and allow to rest for 5 minutes.

Cut tenderloins into thick medallions and serve with the maple balsamic sauce.