Preheat oven to 400˚F (200˚C) with the rack positioned in the middle.

Trim any excess fat and silver skin from the pork tenderloin. Pat dry with paper towels. Pierce the tenderloin all over with a fork and rub with 1 Tbsp of oil.

In a small bowl, mix together the kosher salt, black pepper, smoked paprika, Italian seasoning, garlic powder, ground coriander, and dried rosemary. Evenly sprinkle the seasoning mixture over the pork tenderloin. Use your hands to rub the spices into the meat, ensuring it is thoroughly coated.

Heat 1 Tbsp of oil over medium-high heat in a large oven-safe pan, such as a cast iron skillet or Dutch oven. Once the oil is hot, add the pork tenderloin and brown it on all sides. This process should take about 6 minutes in total, with the pork developing a nice crust.

Transfer the pan with the pork into the preheated oven. Bake uncovered for 13-15 minutes. Flip the tenderloin halfway through the baking time to ensure even cooking. Bake until the internal temperature reaches at least 145˚F (63˚C) for medium-rare, or 160˚F (71˚C) if you prefer it well done.

Transfer the pork to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy tenderloin.

Slice the pork tenderloin into rings and garnish with freshly chopped Italian parsley if desired. Serve immediately and enjoy!