In a small bowl, mix together 4 minced garlic cloves, the tarragon, maple syrup, apple cider vinegar, Dijon mustard, salt and pepper.
In a large ziplock bag, place the tenderloin and the marinade. Mix together and place in the refrigerator for about 30 minutes to 1 hour.
Meanwhile, preheat the oven to 425 degrees. Remove the pork and place on a prepared cookie sheet. Cook for about 45 minutes, or until the pork registers 145 degrees.
Once it's cooked through, remove from the oven and set aside and let cool. Once cooled, chop into bite size pieces.