It's a narrow and boneless cut of meat that comes from near the backbone of a pig. It's very lean and easy to cook!
Preheat a heavy-bottomed skillet (like the one shown in the picture below!) and place oil in the skillet over high heat. ** ALSO, preheat your oven to 375* now.
Pat the pork tenderloin dry with a paper towel and then season well with salt and black pepper.
Put the pork tenderloin into the sizzling hot pan and let the meat sear on the first side. While the meat is searing, season the other side of the meat.
Flip the meat over to the other side and let it sear for a few minutes on the other side.
If your skillet isn't oven-proof, go ahead and put your tenderloin on a baking sheet and put it in the oven for an additional 30-35 minutes, until it at least 145* interanlly with a meat thermometer. I prefer 160* for my pork tenderloin.
Once pork tenderloin reaches desired temperature, pull it from the oven.
Cover the pork tenderloin with aluminum foil and let it rest for about 5 minutes. Doing so let's the juices redistribute throughout the meat.
Slice the meat as thinly or as thick as you would like. Serve as is or with your favorite sauce!