Remove the pork tenderloin from the refrigerator 15–20 minutes before cooking to allow it to come to room temperature.

Pat the pork dry with paper towels to ensure proper searing.

Rub the tenderloin with olive oil.

Season evenly with salt, black pepper, paprika, garlic powder, and dried thyme.

Heat a large skillet or cast-iron pan over medium-high heat.

Once hot, add a small amount of olive oil.

Place the pork tenderloin in the pan and sear for 2–3 minutes per side, turning with tongs, until a golden-brown crust forms on all sides.

Reduce heat to medium-low.

Cover the pan loosely with foil and continue cooking for 10–15 minutes, turning occasionally.

Use a meat thermometer to check doneness—internal temperature should reach 145°F (63°C).

Reduce heat to low.

Add butter to the pan.

Once melted, add minced garlic and stir gently for 30–60 seconds until fragrant (do not burn).

Stir in fresh herbs and lemon juice if using.

Spoon the garlic butter over the pork continuously for 1–2 minutes.

Remove pork from heat and let it rest, tented with foil, for 5 minutes.

Slice into medallions and drizzle with extra garlic butter sauce before serving.