1 1/2 Tsp paprika (sweet/mild/Spanish)
1 Tbsp brown sugar
1 Tbsp ground cumin
1/2 Tsp chili powder
1/8 Tsp cayenne powder
- Brine the pork – 1 Tbsp of salt per cup of water. Use enough water to cover the tenderloin. Let the meat in the brine for about two hours. Even 30 minutes helps and 24 hours max.
- Preheat oven to 425 degrees F.
- Sear pork for one minute per side. Cover with dry rub. Cook for about 15 minutes. If you have a digital thermometer, cook to an internal temperature of 145 degrees. I don’t so I tend to overcook it a bit to be on the safe side.