Maple-Garlic Marinated Pork Tenderloin

Method

1. Whisk the maple syrup, garlic, soy sauce, Dijon mustard, olive oil, cider vinegar, black pepper, and red pepper flakes together, then set aside 1/3 cup of the mixture in a separate covered container before the pork goes anywhere near it.
2. Slide a thin knife under the silverskin on each tenderloin and pull it off, then add the pork to the remaining marinade, turn to coat, and refrigerate 2 to 4 hours.
3. Build a two-zone fire, banking the coals to one side, or heat half the burners of a gas grill to medium-high and leave the other half off. Maple syrup burns readily and needs a cool zone to retreat to.
4. Lift the pork out, let the excess drip off, and season with the salt. Sear over the hot side 2 minutes per side on all four sides, about 8 minutes, until well marked.
5. Move the tenderloins to the cool side, close the lid, and cook 10 to 15 minutes, turning once and brushing with the reserved marinade during the last 5 minutes, until an instant-read thermometer in the thickest part reads 145 degrees F (63 degrees C).
6. Rest on a board 10 minutes before slicing across the grain into 1/2-inch (1.3 cm) medallions. Spoon over any remaining reserved glaze and scatter the chives on top.