Because pork tenderloins come two to a pack, I split them up into their own zip top bag, and pop them into the freezer (sometimes I'll go on and put some kind of a rub, or marinade on them before they go into the freezer, to save myself a step later!).
Added to the fact that they freeze really well, will take on any flavor, and thaw pretty quickly, well, it's hard to beat that!
I like to put all of the marinade ingredients into the bag first, and mix it all up (just squish the bag up until it is all mixed up). Once it is well mixed, put your tenderloins in the bags (I made up an extra one, for the freezer), squeeze all of the extra air out, and pop it in the fridge.
Once you're ready to make supper, preheat your oven to 400* and pull the tenderloin out of the fridge, to come to room temperature for about 30 minutes.
Like I mentioned in my chicken gyros, lemon, garlic shrimp, and brined, bone-in chicken breasts posts, whenever I have to brown a meat, I always pat it dry. I lay out paper towels, pat it dry (then go back and sanitize my counter top), and put it into a cast iron skillet, that has been preheating over medium high heat, searing all sides of this tenderloin, for about 4 minutes, each side.
Once you have flipped your tenderloin to brown on its last side, slide the pan into the oven, to finish cooking for another 25-30 minutes, uncovered. If you have a meat thermometer, you'll want the temperature to reach 160*. Once it is finished cooking, remove the tenderloin to a cutting board, and let it rest for at least 10 minutes, before slicing. I love to serve this with my potato gratin, lemon, garlic green beans, and fluffy yeast rolls! To me, that's a perfect Sunday supper!