1 (2 1/2 lb) pork tenderloin
1 tsp salt
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp freshly ground black pepper
1/4 tsp paprika
1 Tbsp olive oil
1/4 cup + 2 Tbsp packed brown sugar (light or dark)
1 Tbsp finely minced garlic
1 1/2 tsp Sriracha or Tabasco sauce
Preheat oven to 350 degrees. In a small bowl, whisk together salt, chili powder, cumin, cinnamon, black pepper and paprika. Press and rub mixture around all sides of pork tenderloin.
Heat olive oil in a 12-inch heavy skillet over medium-high heat. Once oil just begins to smoke, transfer pork to skillet and cook for 2 minutes until bottom has browned, then rotate and cook opposite side until browned, about 2 minutes.
In a small bowl, stir together brown sugar, minced garlic and hot sauce. Spread mixture over the top of browned pork. Transfer pork (in oven safe skillet) to center of oven and roast until center of pork reaches 140 degrees on an instant read thermometer (about 20 minutes, I actually cooked mine about 15 minutes longer because I had a thicker roast and I don’t like rare overly juicy pork). Allow pork to rest in skillet, loosely covered with aluminum foil, 10 minutes at room temperature (temperature should rise to 155 degrees while standing). Carve and serve warm.