Maple-Mustard Pork Tenderloin Pita Toasts

Steps

1. Preheat the oven to 425°F (220°C) and line a sheet pan with foil.
2. Quick-pickle the onion: toss the red onion with two-thirds of the cider vinegar and a pinch (about one-third) of the salt; set aside.
3. Make the glaze: stir together one-third of the mustard, half of the maple syrup, half of the olive oil, the rosemary, the garlic powder, the black pepper and half of the salt. Rub it all over the pork tenderloin and set it on the sheet pan.
4. Roast the pork 20 to 25 minutes, until it reaches 145°F (63°C) inside. Rest it 5 minutes on a board, then slice thinly.
5. While the pork roasts, make the slaw: toss the cabbage, apple and parsley with the remaining cider vinegar, the remaining maple syrup, the remaining olive oil and the remaining salt.
6. Once the pork comes out, place the pita on the sheet pan and toast in the oven 4 to 5 minutes, until crisp at the edges.
7. Spread the remaining mustard over the warm pita, top with the sliced pork and the slaw, drain the pickled red onion and scatter it over, then cut each pita in half and serve.