1. Rinse pork and pat dry. Brush olive oil over pork.
2. Mix herbs and spices. Sprinkle mixture over tenderloin and rub into meat. Cover meat with plastic wrap and refrigerate 4-6 hours or overnight.
3. Preheat oven to 425.
4. Brown meat in an oven-proof skillet until all sides are caramelized. Remove from skillet and set aside.
5. In same pan, turn burner to med-low. Add Balsamic vinegar, stirring to deglaze the pan. Add brown sugar and stir well. Place pork back in pan and turn to coat. Plan pan in oven and roast for 25 minutes, basting tenderloin every 10 min with glaze.