Remove the 1 ½ lb pork tenderloin silver skin trimmed from the fridge 15–20 minutes before cooking to take the chill off. Pat it completely dry with paper towels — this is key for a good sear. If needed, trim any silver skin (the thin, shiny membrane) with a Knife.

In a Mixing Bowl, mix together the 1 tsp kosher salt, ½ tsp black pepper freshly ground, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp dried thyme, ½ tsp dried rosemary crushed, and ½ tsp onion powder. Rub the mixture all over the 1 ½ lb pork tenderloin silver skin trimmed, pressing it into the surface on all sides.

Preheat your Oven to 425°F. Place an oven-safe Skillet (cast iron or stainless steel works best) over medium-high heat and add the 2 tbsp olive oil. Heat until the oil is shimmering and just beginning to smoke.

Add the 1 ½ lb pork tenderloin silver skin trimmed to the hot Skillet. Sear without moving it for 2–3 minutes until a deep golden-brown crust forms. Rotate to the next side and repeat, searing all 4 sides (about 8–10 minutes total). Add the 1 tbsp unsalted butter in the last minute and tilt the pan to baste the 1 ½ lb pork tenderloin silver skin trimmed.

Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.

Transfer the 1 ½ lb pork tenderloin silver skin trimmed to a Cutting Board and tent loosely with Aluminum Foil. Let it rest for 5–10 minutes — this is non-negotiable for juicy results. The internal temperature will rise a few degrees as it rests.

While the 1 ½ lb pork tenderloin silver skin trimmed rests, return the Skillet to medium heat (use Insulated Gloves — the handle is hot!). Add the 1 tsp garlic powder and sauté for 30 seconds until fragrant.

Remove the Skillet from heat and swirl in the cold 1 tbsp unsalted butter pieces one at a time until melted and the sauce is silky. Add fresh 1 tsp dried thyme leaves if using. Taste and season with 1 tbsp unsalted butter and ½ tsp black pepper freshly ground as needed.

Slice the rested 1 ½ lb pork tenderloin silver skin trimmed into medallions about 1 inch thick. Arrange on a serving platter, drizzle generously with the pan sauce, and serve immediately.