1. Preheat your oven to 400°F (200°C). Line a roasting pan with foil for easy cleanup.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, olive oil, minced garlic, salt, pepper, and paprika until smooth and well combined.
3. Place the pork tenderloins in the prepared roasting pan. Pour the maple mustard mixture over the tenderloins, ensuring they are well coated on all sides.
4. Roast the pork in the preheated oven for 25-30 minutes or until the internal temperature reaches 145°F (63°C). Baste the tenderloins halfway through cooking with the pan juices for extra flavor.
5. Once cooked, remove the pork from the oven and let it rest for about 5-10 minutes. This resting period ensures the juices redistribute, keeping the meat tender and juicy.
6. Slice the pork and garnish with fresh thyme sprigs if desired. Serve with the remaining pan sauce drizzled on top.

Remember, patience is key! Letting the pork rest after roasting is a tip I learned from countless Sunday dinners with my family, where letting flavors meld was always worth the wait.