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Place pork tenderloin into a resealable plastic bag.
In a small mixing bowl, whisk together olive oil, brown sugar, minced garlic, lemon juice, soy sauce, white wine vinegar, ground mustard, salt, and black pepper.
Pour mixture over the pork tenderloin in the plastic bag. Seal the bag, removing any extra air, and place in the refrigerator for 4 hours or up to 24 hours.
To cook, heat an oven-safe heavy skillet over high heat and preheat an oven to 400℉ (205℃).
Remove the tenderloin from the bag, discarding the excess marinade. Sear the pork tenderloin in the hot skillet for 2 minutes on each side.
Transfer skillet immediately to the oven and cook until the internal temperature reaches 145℉ (63℃), about 15 minutes.
Let rest 5 to 10 minutes before serving.