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Preheat oven to 400°F. Remove silver skin of pork tenderloin (see the "chef tips" section below for information about this). Pat pork tenderloin very dry with paper towels.
Combine maple mustard sauce ingredients (soy sauce, garlic, maple syrup, mustard, salt and pepper) in a small bowl and set aside.
Combine dried oregano, rosemary, garlic powder, paprika, thyme, salt, and pepper in a small bowl, then rub into the pork, on all sides.
Heat vegetable oil in a cast iron skillet, or other oven-safe skillet, over MED HIGH heat.
Once oil is hot, add pork and sear for about 2 minutes per side. Set pork aside on a plate.
Add beef broth and scrape the bottom of the skillet with a wooden spoon, releasing any browned bits, cooking until the broth reduces by half.
Add pork back to the skillet, brush pork with about half of the maple mustard sauce, then bake in the preheated oven for 15-20 minutes, or until a meat thermometer inserted into the thickest part of the tenderloin registers between 137 - 140°F.
Brush pork with remaining sauce and broil on HIGH for 1-2 minutes, or until golden brown and sauce is caramelized and sticky.
Let pork rest for 5-10 minutes, then slice into ½” thick slices and sprinkle with minced parsley (if desired), and drizzle with pan juices.