Maple Pork Tenderloin

I found this recipe in the paper a couple of months ago, it is very tasty. I have done it as a glaze and a marinade, it is all good.

2 tbsp minced shallot (I used onion)
3 tbsp maple syrup
4 tsp Dijon mustard
2 tsp red wine vinegar
2 tsp soy sauce
pork tenderloin

For a marinade, mix everything together and let pork sit in it for 4-24 hours, then bake at 375F for 30-45 minutes (depends on the size of the tenderloin). It should be 155F internally. Let rest 5-10 minutes before slicing thinly.

For a glaze, brown pork in a hot ovenproof skillet. Generously brush top and sides with maple syrup mixture. Pour in 1/4 cup broth (chicken or veggie) and bring to a boil. Transfer skillet to oven (375F) and roast 20-25 minutes, brushing with the maple syrup mixture 3 times. While the pork rests 5-10 minutes, bring the pan juices to a boil on the stove top and add the remaining syrup mixture. Boil, stirring occasionally, for 3 minutes until thickened slightly. Serve sauce drizzled over thinly sliced pork.