Spicy Pork Tenderloin

Inspired by a bulk purchase of pork tenderloin at Costco, I threw together a bunch of spices, rubbed it down and threw it in the oven.  Pork for us has never been the same.  I made one, along with a million other things, for my husband's 30th birthday party and it was devoured.  The myriad requests for the recipe inspired me to write down what I did.  You can measure, or you can eyeball, which is what I like to do.

This pork is great for tacos the next day (my fave is with pineapple salsa and black beans), just chop it up into small pieces or shred it with a fork.  Be sure when you pack it away you pour the juices from the pan over it-they're delicious!

Other leftovers ideas: quesadillas, sandwiches (on baguettes), or a big salad with black beans, romaine, tomatoes, etc

Ingredients:
1 pork tenderloin
Olive oil
Rub:
2 tbl chili powder
1 tbl onion powder
1 tbl cumin
1/2 tbl oregano or thyme
1/2 tbl garlic powder
2 tsp paprika
2 tsp salt
1 1/2 tsp black pepper
1/4 tsp (or more :) ) cayenne pepper

Preheat oven to 375.

Pat tenderloin dry, rub with olive oil.  Mix ingredients for rub together and generously cover pork tenderloin, massaging the spices in as you turn it.  Place in a casserole dish as close to the size of the tenderloin as possible.

Bake 40 minutes or until internal temperature reaches 155 (varies depending on the size and thickness of the tenderloin).  Let sit 5-10 minutes loosely covered with foil, then slice.  Spoon some of the juices in the dish over it and enjoy!