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.