Oven-Barbecued Pork Tenderloin

• 2 Tbsp. brown sugar
• 1 tsp. paprika
• 1 tsp. black pepper
• 1 tsp. Kosher salt
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 0.5 tsp. cayenne pepper
• 1 pair tenderloins
• 2 Tbsp. extra-virgin olive oil
• 1 cup barbecue sauce

Pre-heat your oven to 400F.

Preheat the oven to 400 degrees F.

Rinse the tenderloins under cold running water and blot them dry.

Combine all the ingredients for the rub in a small bowl (make sure to work out any clumps of the brown sugar for even distribution) and stir to mix. If you have a mortar and pestle, that works best. Rub the spices onto the meat covering it well.

Preheat a large oven-proof heavy cast iron skillet or stainless steel skillet, over high heat. Sprinkle a drop or two of water onto the skillet to test the heat. The water should sizzle and jump around. Next, add the oil to the skillet and allow it to warm, but do not let it burn. When you start to see ripples in the oil, carefully add the meat to the pan.

Once the meat is in the skillet, do not move it. Let the meat sear for a few minutes. When the meat releases from the skillet and is browned, flip it over and sear the other side. Then roll it over on each side to brown all the way around. When the meat is browned on all sides, the inside will still be raw.

Place the skillet in the pre-heated oven and bake until the pork is done and the juices run clear, about 30–45 minutes, basting with barbecue sauce for the last 10 minutes.

Remove the tenderloins from the oven and place them on a carving board. Allow the pork to rest for 10 minutes. Slice the pork, and serve with additional barbecue sauce.