Preheat your oven to 400˚F (200˚C) with the rack in the center position. Trim away any excess fat or silver skin from the pork tenderloin and pat it dry with paper towels. Pierce the pork all over with a fork, then rub it evenly with 1 tablespoon of olive oil or avocado oil. This helps the seasoning stick and promotes even cooking.

In a small bowl, mix together the kosher salt, ground black pepper, smoked paprika, Italian seasoning, garlic powder, ground coriander, and dried rosemary. Sprinkle this seasoning blend evenly over the prepared pork tenderloin. Use your hands to firmly rub the spices into the meat, ensuring it is thoroughly coated.

Heat the remaining 1 tablespoon of olive oil or avocado oil in a large oven-safe pan over medium-high heat. Once the oil is shimmering, add the seasoned pork tenderloin. Sear the meat, turning as needed, until it is browned on all sides—this should take about 6 minutes total, resulting in a flavorful crust.

Transfer the pan with the seared pork tenderloin into the preheated oven. Bake uncovered for 13–15 minutes, flipping the tenderloin halfway through for even cooking. The pork is ready when a thermometer inserted in the thickest part registers at least 145˚F (63˚C) for medium-rare or 160˚F (71˚C) for well done. I like to check with an instant-read thermometer to ensure perfect doneness every time.

Transfer the roasted pork tenderloin onto a cutting board and let it rest for 5–10 minutes, which allows the juices to redistribute and keeps the meat tender. Slice the pork into rings and garnish with freshly chopped Italian parsley if desired. Serve immediately and enjoy!