Season and flavor the pork however you desire. Sometimes I do a marinade beforehand, but you can also do a quick rub with sazon seasoning, or simply sprinkle on some salt and pepper.
Heat a large ovenproof skillet (I prefer cast iron) over medium high heat until it starts to smoke, then sear the pork on each side for about 60-90 seconds, until brown on the outside. Don't cook the pork for more than 3 minutes total on the stove.
Place the entire skillet into the oven. Roast for 5 minutes, then flip the pork over.
Cook for an additional 5-10 minutes, until the interior measured at the thickest part reads 140F. It will continue cooking another 5 degrees as it rests.
Remove the pork to a plate and let it rest for 10 minutes, so the juices can redistribute throughout the meat.
Slice into thin pieces, and enjoy!
*I find that nearly all grocery stores sell pork tenderloin that is already trimmed, with silver skin removed. However, if you see any, remove it with a sharp knife before cooking.