Preheat your oven to 375°F (190°C).

Pat the pork tenderloin dries with paper towels. Rub it all over with olive oil, ensuring it's evenly coated.

In a small bowl, mix the paprika, garlic powder, salt, and black pepper. Generously season the pork tenderloin with this spice mixture, pressing it gently to adhere.

Heat a large oven-safe skillet over medium-high heat. Once hot, add the pork tenderloin and sear it on all sides until golden brown, about 2-3 minutes per side.

Once seared, transfer the skillet to the preheated oven. Roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).

Remove the skillet from the oven and let the pork rest for 5-10 minutes before slicing.

While the pork is roasting, heat the olive oil in a medium saucepan over medium heat.

Add the finely chopped onion and sauté until softened and translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Pour in the crushed tomatoes, and add the fresh basil leaves, sugar, and red pepper flakes. Season with salt and black pepper to taste.

Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.

Slice the rested pork tenderloin into medallions, about 1/2 inch thick.

Spoon a generous amount of tomato sauce onto a serving platter, then arrange the pork medallions on top.

Garnish with the chopped fresh basil leaves for a burst of freshness and color.

Serve immediately, pairing with your choice of sides such as mashed potatoes, rice, or a fresh salad.