Preheat oven to 350°F.
Rinse the tenderloin, and pat dry with paper towel.
Spray a 9-by-13-inch rimmed baking dish with olive oil cooking spray.
Rub tenderloin with mustard, including ends. In a small bowl, stir together peppercorns, garlic powder, salt and cayenne. Pat peppercorn mixture over entire tenderloin.
In a heated skillet, sear all sides and ends of the tenderloin until lightly browned, approximately 2–3 minutes each side. Place the seared tenderloin in the prepared baking dish.
Bake uncovered for 1 hour or until a meat thermometer inserted in the center reads 140°F. Remove from the oven, tent with foil and rest tenderloin for 10 minutes. Slice across the grain before serving.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.