Whisk together the ingredients for the marinade of your choice, then set aside.

Trim the silver skin off of the pork - the silver skin is the white, tough strip of connective tissue that runs about halfway down the pork tenderloin. Once you have removed it, season pork tenderloin with 1/2 teaspoon coarse sea salt and 1/4 teaspoon ground black pepper.

Pour the marinade over the pork tenderloin. Refrigerate for 30 minutes up to 24 hours.

Preheat the oven to 425 F, then heat a cast iron or another heavy-bottomed skillet over medium-high heat.

Add 1/2 tablespoon olive oil to the pan, then, once hot, remove the pork tenderloin from its marinade and let the excess drip off, then place it in the pan. Cook for 3-4 minutes, until browned, then cook for an additional 3-4 minutes, until browned.

Remove the pork tenderloin from heat, then brush it with additional marinade. Transfer the pan to the oven, or place the pork tenderloin on a rimmed baking sheet, and cook for 15-20 minutes, until the pork has reached an internal temperature of 145 F. The best way to ensure your pork cooks to the perfect temperature is by using an in-oven thermometer, or by pulling it out at the 15 minute mark, checking the temperature, then returning to bake for another 2-3 minutes until it reaches the desired temperature.

Remove from oven, let rest for about 8-10 minutes, then slice and serve!