This was ok… Nothing to write home about in my opinion, but the hubby liked it… And it was somewhat quick… So here goes. Also off Pinterest here: http://tideandthyme.com/roasted-pork-tenderloin-with-zesty-dry-rub/. Note: I did add carrots to the pot like the picture, but they sucked, so we just trashed them…
The smallest pork loin I could find was 1.5 lbs, but he recipe calls for 1 lb, so see what you can get and adjust cooking time accordingly. Mix 1 tbsp olive oil with her juice of 1 lime then rub that all over your pork. In a small bowl mix 1 tsp onion powder, 1 tsp chili powder, 1 tsp salt, 1/2 tsp oregano, 1/2 tsp cumin, 1/4 tsp garlic powder, 1/8 tsp allspice, and 1/8 tsp cayenne. Rub all over the pork, using your hands to get it in really good.
Preheat the oven to 425 degrees and start the potatoes according to the package. While that is happening, heat a cast iron skillet over medium high heat. Once hot, sear all sides of the pork for a couple minutes each side. Then put the pork in the oven for about 20 minutes or until internal temp is 160 (for mine it took about 40 minutes and was still juicy and tender. The potatoes need to rest to thicken up when they come out of the oven, and they stay hot a while, so grey can go in whenever ready and come out at the right time. Once at 160, remove from the oven and let rest 5-10 minutes u Dee a foil tent before slicing.
To serve, slice up the pork loin and scoop potatoes. Enjoy!