Clean tenderloin of all silver skin. Pat meat dry. Tie into even shape with butcher twine. Season liberally with salt and pepper. Allow to sit in refrigerator for 1 hour.
During this time, using a mixing bowl, mix all dry ingredients together to create rub. Drizzle olive oil onto tenderloin and apply rub liberally, pressing and rubbing to ensure proper adhesion.
In a large pan or on a flattop grill sear the tenderloin on all sides until crust has formed. Place meat on a roasting rack and move to a 350-degree oven for approximately 20 minutes. Cook until an internal temperature of 115 degrees is reached. Remove from oven and allow to rest for 15 minutes.