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1. Take the tenderloin out of the refrigerator 1 hour prior to cooking to bring it to room temperature. Pat dry with paper towels.
2. Season all sides of the loin with salt and pepper. At the same time, bring a cast iron skillet to medium-high heat.
3. Place a small amount of canola oil or butter in the bottom of the pan, so the tenderloin does not stick.
4. Gently place the loins in the pan, making sure they do not touch.
5. Apply slight pressure to the tenderloin so that all areas make contact with the hot pan. Turn the meat often until all sides are golden brown.
6. For a slightly pink center, cook to an internal temperature of 135°F, remembering the meat will continue to cook after it's removed from the heat.
7. Make sure to let your meat rest before you carve. This allows the juices to redistribute and keeps the tenderloin juicy.