Next time you do it, try pan searing it on high on all four sides to get a nice golden brown crust, and then roast it in the oven in the same pan, just as KElf suggested. If you don't buy the pre-marinated meat (or even if you do), you can then deglaze the pan on the stove while the pork is resting to make a nice sauce. Before you add the meat into the oven, add one diced onion, 1 diced carrot, 1 diced celery stalk, and 3 cloves of crushed garlic to the pan to roast with the pork. This mire poix will then roast, and can be used as the aromatics for your pan sauce when you deglaze.
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe