Latin Spiced Pork Tenderloin

from The Sonoma Diet

via Dick Lonergan

serves 4

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano, crushed

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground cumin

1/4 teaspoon Cayenne pepper

1 1-pound pork tenderloin, dried with a paper towel

Preheat oven to 425 degrees.

For the rub, combine all ingredients except the pork in a small bowl and mix. Sprinkle the rub evenly over all sides of the meat. Rub in with your fingers.

In an oven-proof pan, brown the meat on the stove, about 2 minutes a side. Roast in the oven for 15 minutes or so, until a meat thermometer registers 135 degrees. Cover meat with foil and let stand for 15 minutes before serving.

This is easy and really good. Goes well with Stir-Fried Cabbage with Cumin Seeds.