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Preheat oven to 400°F.
Pat tenderloin dry with a paper towel and trim away any excess silver skin with a pair of kitchen scissors or sharp knife.
Drizzle pork tenderloin with olive oil and season with salt, pepper, garlic powder, dried thyme, and smoked paprika, rubbing the seasonings and oil evenly over the entire tenderloin.
Heat a small amount of oil in a large cast iron skillet over medium-high heat.
Add pork tenderloin and sear for 3-4 minutes per side, on all four sides, for a total of about 15 minutes.
Transfer cast iron skillet and pork to the preheated oven and roast for 10-15 minutes until an inserted meat thermometer reads an internal temp of 145°F.
Place the cast iron skillet back on the stovetop and remove the tenderloin to a cutting board to rest for 15 minutes while you make the pan sauce.
With the heat on medium-low, deglaze the skillet with wine, scraping up all the browned bits on the bottom.
Add maple syrup, Dijon and whole grain mustards, and lemon juice, whisking until smooth.
Turn off the heat and whisk in the butter until the sauce is glossy and smooth.
Slice the tenderloin into 1-inch thick pieces and serve warm, spooning pan sauce over the pork.