1 Tbsp onion powder
1 Tbsp dried thyme
1 Tbsp dried oregano
1 Tbsp paprika
1 Tbsp dried tarragon
1 tsp salt
1 tsp ground red pepper
1/2 tsp black pepper
2/3 cup olive oil
1/2 cup Worcestershire sauce
2 (1 to 1.5 lb) pork tenderloins (2 to 3 pounds total)
Combine all ingredients in a heavy-duty ziplock bag; add pork. Seal and marinate in refrigerator at least 8 hours, turning bag occasionally. Preheat oven to 400ºF. Place oven safe or cast iron skillet in cold oven while it preheats. Remove skillet from oven and place on stove. Add a tablespoon of oil to the skillet. Remove pork from bag and discard marinade. Sear pork tenderloin for 2 minutes on all sides. Transfer the skillet to the oven and cook for 10 to 12 minutes, until an instant-read thermometer stuck in the thickest part of the meat reads 145°F. Remove from oven and let rest for 5 minutes before slicing.