4 tablespoons Greek yogurt
4 teaspoons salt
4 pounds (2 to 4 pieces) pork tenderloin
2 tablespoons herbes de Provence
1 tablespoon garlic powder
1 tablespoon canola or vegetable oil
Preheat the oven to 400 F.
Combine the yogurt and salt in a bowl. Coat the pork tenderloin in the yogurt mixture and then roll in the herbes de Provence and garlic powder. Let it sit marinate for a few minutes (or even overnight in the fridge) to defend against dry meat.
Place an oven-safe pan on the stove on medium-high heat. Once the pan is hot, add the oil to the pan, then the tenderloin. Cook for 5-6 minutes, turning every few minutes so that each side browns.
Move the skillet into the oven and cook for an additional 10-15 minutes or until the internal temperature has reached 135 F for medium-rare or 145 F for medium. The cook time really depends on the thickness of the meat, so start checking early if you are cooking a smaller cut.
Remove from the oven and let the tenderloin rest for at least 5 minutes before carving.