Preheat your oven to 400°F (200°C).

Take the pork tenderloin out of its packaging and pat it dry with paper towels to help achieve a better sear.

In an oven-safe skillet, heat a tablespoon of oil over medium-high heat.

Sear the tenderloin on all sides until it turns golden brown, which should take about 2-3 minutes per side.

Once seared, transfer the skillet to the preheated oven and roast for 15-20 minutes, or until a meat thermometer inserted into the thickest part reads 145°F (63°C).

After roasting, let the tenderloin rest for 5-10 minutes before slicing and serving.

Alternatively, preheat your grill to medium-high heat.

Remove the pork tenderloin from its packaging and pat it dry with paper towels.

Lightly oil the grill grates to prevent sticking.

Grill the tenderloin for 15-20 minutes, turning it frequently to ensure even cooking and avoid burning.

Check for doneness with a meat thermometer; it should reach 145°F (63°C).

Let the tenderloin rest for 5-10 minutes before slicing and serving.

For a different method, you can use a slow cooker.

Place the pre-marinated pork tenderloin in the slow cooker and add a cup of broth or water to the bottom (this is optional but helps prevent dryness).

Cook on low for 4-6 hours or on high for 2-3 hours, until the pork is very tender.

Remove the tenderloin and let it rest for 5-10 minutes before slicing and serving. Note that this method will not create a browned exterior.