Preheat oven to 325°F.

Pat pork tenderloin(s) dry using paper towels. Trim off large pieces of fat. Season meat on all sides with salt and pepper, dividing equally between two tenderloins.

Heat oil on Medium-High heat in a (10") oven-proof skillet. Heat 2-3 minutes, until oil barely begins to smoke. Place tenderloin(s) into hot oil in skillet. Cook 2-3 minutes (without disturbing), then rotate meat ¼ turn. Cook 2 minutes per side, then rotate until all sides are nicely browned. Transfer pork out of skillet onto a plate; cover meat to keep it warm. NOTE: pork will only be browned on the outside but will finish cooking in the oven. Do not clean skillet.

Stir maple orange glaze ingredients in a small bowl until fully incorporated. Pour glaze mixture into skillet. Heat it on Medium for about 1 minute, being sure to scrape up the browned bits off the bottom of the skillet (flavor!) Once done, turn off the heat under the skillet. Using tongs, place tenderloin(s) back into skillet. Turn tenderloin(s) to cover all sides with glaze. Let meat rest 3-4 minutes, to let glaze slightly thicken.

Bake (uncovered) at 325°F. for 30-35 minutes OR until internal temp. of pork is 140-145°F. Remove skillet from oven. Spoon glaze in skillet over pork. Cover skillet loosely with foil; let meat rest 8-10 minutes. Meat temp. will continue to rise as it rests; ultimately it should have an internal temp. of 150°F. for serving.

Cut tenderloin into approx. 1" slices. Place slices (about 3) onto each plate, spoon some maple glaze from the skillet onto the slices, serve and enjoy!