I would dry the tenderloin, season it with salt, pepper, rosemary, garlic, maybe even some onion powder, then sear it in a hot cast iron skillet. I would also take the same skillet, with the tenderloin, and pop it in the oven until it's done. I'm not sure about the time, as I haven't cooked a pork tender in many, many years. When it's done, I would remove the tender to a platter to allow it to rest, caramelize the drippings in the cast iron skillet (if they aren't already), and deglaze it with some pork stock to make the gravy.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!