Preheat oven to 425°F (220°C)
Pat pork tenderloin dry with paper towels
Season all over with salt and black pepper
Optional: rub with olive oil or Dijon mustard
Optional: add garlic powder, paprika, thyme, or rosemary
Place tenderloin on a foil-lined sheet pan or in a roasting pan
Insert an oven-safe meat thermometer into the thickest part (not touching bone or pan)
Roast until internal temperature reaches 145°F (63°C)
Typical cook time: 20–30 minutes depending on thickness
Remove from oven and tent loosely with foil
Rest 5–10 minutes
Slice into medallions and serve
Optional pan sauce: add broth to the pan, scrape browned bits, simmer 3–5 minutes, then whisk in a splash of cream or butter and season to taste