Preheat your oven to 400°F (200°C).

In a small bowl, whisk together maple syrup, Dijon mustard, soy sauce, minced garlic, thyme, black pepper, and salt until smooth.

Place the pork tenderloin in a resealable bag or dish and pour the marinade over it, refrigerate for at least 30 minutes.

Remove pork from marinade, reserving the marinade; pat dry with paper towels.

Heat olive oil in a skillet over medium-high heat; sear pork for 3-4 minutes on each side until golden-brown.

Pour reserved marinade over the pork in the skillet.

Transfer the skillet to the oven and roast for 15-20 minutes until the internal temperature reaches 145°F (63°C).

Remove from oven and let the pork rest for 5-10 minutes covered with foil.

Slice the pork into medallions and drizzle with pan juices; garnish with fresh thyme if desired.