Preheat the oven’s broiler then line a rimmed baking sheet with foil and set aside.

Combine salt, pepper, baking soda, soy, and avocado oil in a bowl and rub onto the tenderloin. Place the tenderloin onto the foil lined baking sheet and tuck the thin end of the loin under itself so that it is an even thickness.

Broil on hight for 5 minutes then flip and broil another 8-14 minutes, or until the meat registers 125ºF (there is significant carry over cooking so pull it from the oven before the usual cooking temperature of 140ºF). Remove from oven, tent with foil, and rest for 10 minutes before slicing and serving.

While the pork is broiling, prepare the sauce. Heat the butter in a medium pan over medium heat. When hot and melted, add the sage leaves. Cook, stirring frequently until bubble stop emerging from the leaves. At this point, the leaves should be crispy. Remove them to a paper towel and season with a bit of salt and set aside.

Add the shallots to the sage flavored butter and cook until soft and translucent, about 5 minutes. Add the cider vinegar, dijon, and monk fruit and cook until the monk fruit is dissolved and the glaze reduces by half, another 5-10 minutes. Off heat, add the maple extract (start with a little and add it to taste), taste and adjust with salt and pepper.

Slice the pork into discs, drizzle with the maple glaze, and top with the fried sage leaves.