Spice-Encrusted Pork Tenderloin

• 2 tablespoons ancho chili powder
• 2 tablespoons ground coriander
• 2 tablespoons ground cumin
• 2 tablespoons kosher salt
• 2 tablespoons Mexican oregano or 2 tablespoons oregano
• 2 tablespoons garlic salt
• 2 tablespoons fresh ground black pepper
• 4 (1 1/2 lb) pork tenderloin, trimmed
• 14 cup olive oil, divided

1. Preheat oven to 400 degrees; line a rimmed baking sheet with aluminum foil and set aside.
2. In small bowl, combine chili powder, coriander, cumin, kosher salt, oregano, garlic salt, and pepper.
3. Coat tenderloins evenly with spice mixture.
4. In large nonstick skillet, heat 1 T olive oil over medium-high heat.
5. Cook 1 tenderloin for 2-3 minutes on each side, or until browned.
6. Remove tenderloin, and place on prepared baking sheet.
7. Repeat with remaining olive oil and tenderloins.
8. Bake for 20 minutes, or until a meat thermometer inserted into thickest part of tenderloin registers 155 degrees, or desired degree of doneness.
9. Slice to serve.

ancho chili powder, ground coriander, ground cumin, kosher salt, oregano, garlic salt, fresh ground black pepper, pork tenderloin, olive oil

Taken from www.food.com/recipe/spice-encrusted-pork-tenderloin-351488 (may not work)