Preheat oven to 425°(F) and line a baking sheet with foil.

Rinse pork tenderloin with cool water and pat completely dry. Trim of any excess fat or silverskin.

Apply 1tsp of the avocado oil and add the pepper and garlic to the whole tenderloin. Set aside.

In a bowl, mix together the panko breadcrumbs, prepared horseradish, rosemary, lemon juice and remaining avocado oil. Mix well to form a thick, moist consistency.

Apply the horseradish mix along the top of the pork, spreading it out and pressing it in as best possible.

Place pork tenderloin on lined baking sheet and place in preheated oven at 425°(F) for 22-25 minutes, depending on size.

Remove from oven when internal temperature of the pork is 140°(F) when measured with an instant read thermometer.

Set oven to broil and place baking sheet with pork under the broiler for 1-2 minutes to brown up the crust. Pork is done when internal temperature is 145°(F).

Remove from oven and place pork on a cutting board and let rest for 5-10 minutes before slicing and serving.