Trim silvery skin on pork tenderloin. Rub Dry Rub and bring the meat to room temperature (about an hour). On a non-stick frying pan, heat olive oil to almost to smoking point. Sear tenderloin until all sides are blackened.
Put seared tenderloin on a baking sheet. Bake at 350 degrees F. until meat thermometer registers 145 - 150 degrees internally (15 + minutes in oven). Let meat rest for 45 minutes before slicing.
This dry rub recipe makes about 1 1/2 Cups. This seems like a lot of ingredients but it is worth the effort. We use this in frying batters and to season sauces. Buying bulk herbs and spices from the health food stores or Sam's Club is much cheaper than from grocery stores.
All-Purpose Dry Rub
1 tablespoon ground black pepper
2 teaspoons cayenne pepper (optional)
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon granulated sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon ground white pepper
3 tablespoons celery salt
3 tablespoons garlic powder
3 tablespoons dried parsley
Mix all ingredients together in a medium bowl. Set aside until ready to use. Store in a container and keep in refrigerator or freezer.