Set the oven to 400°F and allow it to preheat fully. A fully heated oven gives the pork a consistent roasting environment after its skillet sear.

Combine the garlic powder, Italian seasoning, paprika, salt, and pepper in a small bowl, then blot the tenderloin with paper towels and press the mixture over every surface. The coating should look evenly distributed, with no wet patches or concentrated piles of seasoning.

Add the olive oil to a cast-iron skillet over medium-high heat, then sear the pork for about 10 minutes total, rotating it with tongs to brown each side. Look for a golden-brown exterior, and let a sticking surface develop more color before trying to turn it again.

Move the skillet into the oven for about 20-25 minutes, turning the tenderloin halfway through and checking its center with a thermometer. The recipe’s doneness targets are at least 145°F for medium-rare or 160°F for medium-well, so use the reading rather than exterior color to judge the center.

Leave the cooked tenderloin undisturbed for 5-10 minutes before slicing, then spoon the skillet drippings over the cut pork. The rest helps limit the rush of juices onto the board, while the drippings add savory moisture to each slice.