Combine all of the ingredients into a zip-top bag or bowl with a lid. Marinate in the fridge for at least 1 hour but up to 4 hours.
About 30 minutes prior to cooking, remove the marinating pork from the fridge to come to room temperature before cooking. This ensures even cooking.
Preheat the oven to 400F.
Remove the tenderloin from the marinade shaking off some of the excess liquid. Don’t rinse or pat anything off, though. If the tail end is much thinner than the thickest part, you can fold the tenderloin into itself and tie the thin end together with some cotton kitchen twine or a toothpick so it bakes more evenly and the end doesn’t dry out.