📖 Instructions

1. Preheat your oven to 400°F (200°C). Make sure you give it plenty of time to fully heat up; this is key for even cooking.
2. In a small bowl, whisk together all the chili rub ingredients: 2 tablespoons chili powder, 1 tablespoon brown sugar, 1 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper (optional, for extra heat!), and 1/2 teaspoon salt. Adjust seasonings to your liking; I sometimes add a pinch of oregano for a more complex flavour profile.
3. Pat your pork tenderloin dry with paper towels. This helps the rub adhere better and ensures a nice sear.
4. Generously rub the chili mixture all over the tenderloin, making sure to coat it evenly. Don't be shy with the spices! Get in there and really massage the rub into the meat—you'll thank yourself later.
5. Place the tenderloin on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup easier.
6. Roast the pork for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer to check the temperature in the thickest part of the tenderloin—it's the only way to make sure it's cooked perfectly without overcooking it.
7. Remove the pork from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a much more tender and flavorful final product.
8. Slice the pork tenderloin and serve immediately. Consider serving it with roasted vegetables, a simple salad, or mashed potatoes—the possibilities are endless! Enjoy your delicious creation!