Add all the marinade ingredients to a large storage bag and seal. Shake around to mix well. Open bag and add raw pork tenderloin and cover in the marinade. Remove air and reseal bag. Place on a plate or bowl and set in fridge to marinate for at least 4 hours or overnight. Marinate no more than 24 hours.
Once pork is ready for cooking, remove from storage bag with marinade and discard marinade. Dry pork with paper towels to remove excess moisture. Mix dry rub ingredients together in a small bowl. Using a spoon, sprinkle rub all over pork. Mix into the pork with your hands. Set aside.
Preheat oven to 425 degrees. Heat 1 tablespoon of olive oil over medium-high in a large skillet or cast iron pan. Once oil is hot, add pork tenderloin and cook until sear forms, about 2-3 minutes. Rotate 90 degrees and cook for another 2 minutes. Repeat until all sides are seared. Remove from heat. If you skillet is oven-safe, transfer to the oven with the pork to finish cooking, about 15-20 minutes. The internal temperature should be 145 degrees. If the skillet is not oven safe, transfer pork to a baking sheet and place in oven to finish cooking.
Once finished, remove from oven and let sit for at least 5 minutes before slicing and serving.