I have three variations of this, though I pretty much always grill.

Oven version
1 pork tenderloin, approximately 1 ¼ lb.
Generously season with salt and pepper
Place in a 7×9 in. baking dish, and bake at 350 degrees for 35 minutes or until the internal temperature reaches 160 deg. Serve with flavored rice, and a salad.

Grilled version
1 pork tenderloin, approximately 1 ¼ lb.
Generously season with salt and pepper
Grill at high heat for 4-5 minutes per side. Turn ¼ turn after every 4 minutes to grill all 4 sides. Cook until a meat thermometer inserted into the center of the meat reads 160 deg. F. Serve with frozen sweet potato fries and a quick Caesar salad.

Karen’s version
Karen’s method is more elegant and fit for company. Grandma Myrna made this recipe for us after she visited Karen.
1 pork tenderloin, approximately 1 ¼ lb.
¾ cup pure maple syrup
2 tablespoons chili sauce
2 tablespoons soy sauce
1 tablespoon unsweetened frozen orange juice concentrate, thawed
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon curry powder
1 teaspoon minced garlic
(Karen’s note recommends doubling the sauce)

Place the pork in an 7×11 in. baking dish. Mix remaining ingredients in a small bowl and pour over the pork. Bake at 350 degrees for 35-40 minutes, or until the internal temperature reaches 160 degrees. Serve with sweet potatoes and drizzle the maple syrup sauce over both the pork and the potatoes. Serve with a salad or green beans.