One 600–700 gram pork tenderloin, silver skin removed
1 tablespoon (15 ml) canola oil
8 corn tortillas
Pulse together maple syrup, oregano, chipotles, adobo, garlic, lime zest and juice, vinegar and cumin in a small food processor. Season with salt and pepper. Reserve two tablespoons of mixture and set aside. Brush remaining mixture over the pork, place on plate, cover with plastic wrap and refrigerate for two to six hours.
Remove pork from fridge and bring to room temperature, about 30 minutes. Heat oven to 375°F (190°C).
Heat oil in an oven-proof or cast-iron skillet over medium-high heat. Add tenderloin and cook until brown on all sides, about four to six minutes.
Place pan in oven and continue to cook until desired doneness is reached (between 140-160°F, 60-70°C), around 12 to 18 minutes.
Remove pork from oven, transfer to a cutting surface, brush with remaining mixture and tent with tinfoil. Rest for ten minutes before slicing very thinly for tacos.