Baked Pork Tenderloin

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  1 lbs Pork Tenderloin, Boneless

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

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  1 tbsp Paprika, Ground
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  1 tbsp Brown Sugar, Light
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  1.5 tsp 1 ½ teaspoons kosher salt
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  1 tsp Cumin, Ground
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  1 tsp Mustard powder
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  0.5 tsp 1/2 teaspoon ground black pepper
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  0.5 tsp Chipotle Chile Powder, Ground
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  1 tbsp Canola oil

Instructions

1. 1Remove the pork tenderloin from refrigeration and pat dry with paper towels. Using a sharp knife, trim away and discard the silver skin (tough membrane) from all sides of the meat.
2. 2In a small bowl, combine the paprika, brown sugar, ground cumin, mustard powder, kosher salt, chili powder, and ground black pepper. Set the spice rub aside.
3. 3Heat a cast-iron skillet or similar heavy-bottomed pan over medium-high heat for 2–3 minutes until smoking hot. Add the canola oil and let it warm for another 1–2 minutes until shimmering.
4. 4Coat the pork tenderloin evenly on all sides with the spice rub. Carefully lower the pork into the hot oil and sear for 2–3 minutes per side over medium-high heat until a deep golden-brown crust forms on all surfaces.
5. 5Transfer the skillet directly to a preheated 400°F oven. Bake for 8–10 minutes until an instant-read thermometer inserted into the thickest part reads 135°F (internal temperature will rise to 145°F as it rests).
6. 6Remove the pan from the oven and transfer the pork to a cutting board. Cover loosely with foil and let rest for at least 10 minutes.
7. 7Slice the pork crosswise into 1-inch-thick medallions. Divide evenly into 4 airtight containers while still warm, pour any pan juices over each portion, and seal.
8. 8Refrigerate for up to 4 days. Reheat gently in a 325°F oven for 8–10 minutes until warmed through.