Ancho-Chili rubbed pork tenderloin

I know I say this a lot, but this is one of our all time fav. recipes. We love food, so lots of recipes are our favorites. Your husband will love you so much if you make this for him:) It's simple to make and seriously tastes delicious. This recipe is from one of my fav. websites, simplysugarandglutenfree.com. Check it out!!!

Ingredients

1. 1 tbsp. finely ground espresso powder


2. 1 tbsp. light ancho chili powder


3. 1/2 tsp. dry mustard


4. 1/2 tsp. ground coriander


5. 1/2 tsp. garlic powder


6. 1/2 tsp. kosher salt


7. 1/2 tsp. freshly ground pepper


8. 1 pork tenderloin, about 1 pound


9. 1-2 tbsp. agave


10. 2 tbsp. olive oil

Preheat oven to 375

Combine espresso powder, ancho chili powder, dry mustard, coriander, garlic powder, salt and pepper in a bowl. Mix well making sure to break up any small clumps. Dump spice mix onto a plate large enough to accommodate the length of your tenderloin. Rinse tenderloin and pat dry with a paper towel. Rub the tenderloin with the agave, roll the tenderloin in the spice mixture, coating all sides. Coat a cast iron with olive oil and bring to medium high heat. Let the pork rest in spices while cast iron is heating up. Sear tenderloin, about 4 min on each side, until the entire tenderloin has a nice crust on the outside. Once entire tenderloin is seared, place in the oven and let it cook for 20-25 min, or until the thickest part of the tenderloin reads 140 degrees. Remove from the oven, and tent with foil, and let it rest for 10 min. before slicing. Enjoy. Serve these with sweet potato fries and it's a perfect meal:)