Step 1

Combine the first 6 ingredients plus 1 teaspoon salt (reserve remaining salt) in a small bowl. Stir or mix with your fingertips until paste-like. Generously smear the rub all over the pork tenderloins (using every last bit).

Step 2

Once thorougly seasoned, place the pork tenderloins side-by-side (but not touching) in a rectangular baking dish that has been lightly coated with cooking spray. Cover the dish with cling wrap and refrigerate for at least 6 hours and up to 12 hours.

Step 3

Roughly 30 minutes before you plan to roast the pork tenderloins, remove them from the fridge (still covered) and let rest at room temperature (see TIP A for why this is important). Meanwhile, preheat your oven to 400°.

Step 4

Remove the cling wrap from the baking dish and rotate the pork tenderloins so that they are re-coated in any loose rub. Sprinkle the remaining 1/2 teaspoon salt over the tenderloins. If working with an oven-proof thermometer, insert it into the thickest part of one of the tenderloins. Place the baking dish on an upper rack of your pre-heated 400° oven and let cook for 35-40 minutes or until the thermometer registers a temperature of 140-145°. When there, immediately remove the tenderloins from the oven and tent the entire dish with aluminum foil. Let the meat rest under the foil for 10-15 minutes to finish cooking and re-absorb some of its juices.

Step 5

Slice the tenderloins on a slight diagonal and immediately serve. Great with a chimichurri sauce over top.