• Preheat the oven to 375.
• Combine all the spices, excluding the salt and pepper, crushing the Mexican oregano.
• Pat the pork dry and rub with olive oil. Lightly salt and pepper on all sides. Add the spice blend to all sides.
• Allow to sit at room temperature for about an hour. Heat a cast iron or similar skillet to medium high heat.
• Add a little oil to the skillet and add the pork. Brown on all sides, turning as it browns.
• When all sides are browned, place the skillet into the oven and cook until the internal temperature reaches 145 degrees. This may take 15 minutes to 20 minutes, but I start checking at 10 minutes especially if your tenderloin is not very thick.
• Remove the pork from the pan onto a cutting board or plate, tent with foil and allow to rest for at least 15 minutes.
• Slice and serve in tacos like I did or with your favorite side dishes. .

For the Tacos

• Slice the tenderloin into thin slices after you have allowed it to rest. Heat your tortillas. Add the pork, lettuce, tomatoes and cheese to the tortillas. Serve with your favorite salsa. I used Herdez Guacamole Salsa!