Mix all the dry ingredients in a bowl—think of this as your pork’s flavor spa. Toss the tenderloin into a resealable bag, add olive oil, and give it a good massage until it’s fully coated in oil. Next, sprinkle in the seasoning mix, seal the bag, and massage again like you’re a professional pork masseuse. Let your seasoned pork rest for an hour.

Preheat your oven to 450°F. Grab an oven-safe skillet and heat it over medium heat. You want it hot enough to give the pork a nice sear, but not so hot that it smokes like it’s on fire.

Place the pork in the hot pan and sear it for about 1 minute on each side, forming a golden crust. (This is where the magic begins!) Pop the whole pan into the oven and roast until the internal temperature hits 140°F. This should take around 15-20 minutes.

Remove the pork from the pan, tent it with aluminum foil, and let it rest. The juices are settling in, so don’t rush it!

With the pan still hot, grab an oven mitt—trust me, you don’t want to forget this part—and return it to the stove over medium heat. Add the sliced onions to the pan, using a wooden spoon to scrape up the browned bits (a.k.a. flavor gold).

Cook the onions until they’re soft and translucent, about 5 minutes. Add the minced garlic and sauté for another 30 seconds, just until fragrant.

Pour in the Madeira wine and Worcestershire sauce. Let it simmer and reduce by half, which should take about 3-5 minutes. This concentrates the flavors and makes your kitchen smell amazing.

Remove the pan from heat and stir in the cold butter, one tablespoon at a time, until the sauce turns glossy and smooth. This is the moment where ordinary sauce becomes extraordinary.

Slice your perfectly cooked pork tenderloin into medallions and drizzle generously with the Madeira sauce. Serve with your favorite sides (mashed potatoes, anyone?), and prepare to impress your taste buds and anyone else lucky enough to be at the table.