Preheat oven to 425°F (220°C)
Pat pork tenderloin dry with paper towels
Season with salt and black pepper
Optional: rub with garlic powder, smoked paprika, dried thyme, or rosemary
Heat a skillet over medium-high heat
Add 1–2 tbsp olive oil
Sear pork tenderloin 2–3 minutes per side until browned
Transfer tenderloin to a baking sheet or oven-safe dish
Optional: add onion slices, garlic cloves, or a splash of broth to the pan
Roast until the thickest part reaches 145°F (63°C), about 15–25 minutes depending on size
Remove from oven
Tent loosely with foil and rest 5–10 minutes
Slice against the grain into medallions
Optional serving: brush with pan juices, add a quick sauce (mustard-cream, balsamic glaze, or apple chutney)