Preheat Oven and Prepare Tenderloin: Preheat the oven to 400°F (around 204°C). Trim off the white fat from the pork tenderloin using a sharp knife. Use a fork to poke holes all over the tenderloin.
Prepare Spice Rub: In a mixing bowl, combine the spices (salt, pepper, garlic powder, paprika, etc.) with 1 tablespoon of olive oil. Mix them well to create a spice paste.
Coat the Pork: Pour the spice mixture over the pork tenderloin and rub it thoroughly to coat the meat evenly.
Sear the Tenderloin: Heat a large pan over medium heat with 1 tablespoon of olive oil.
Add the seasoned pork tenderloin to the hot pan and cook it on both sides until it achieves a nice golden crust and slightly crispy exterior. This should take about 5-6 minutes per side.
Transfer to Baking Dish and Bake: Place the seared pork tenderloin onto a baking dish or sheet lined with parchment paper. Set a timer for 8 minutes.
After 8 minutes, flip the tenderloin and bake for an additional 8 minutes in the oven at 400°F (around 204°C). Check the meat's internal temperature using a meat thermometer; it should read around 140°F-150 (around 65°C) for proper doneness.
Sauce: If using lingonberry sauce like me, then start making it now.
Rest the Meat: Once cooked, remove the pork tenderloin from the oven and let it rest for 10-15 minutes. You can leave it in the baking dish or transfer it to a cutting board. At this stage, I enjoy using a spoon to drizzle the cooking juices all over the pork.
Slice and Serve: Slice the rested meat into your desired thickness.