If you make this, make sure to use an old pan or cover the one you have with tin foil. I used my good roasting pan, and it took a good three days to come clean. The combo of the high heat and the spices and juice in the tenderloin just cemented to the bottom of the pan. I thought it was like a dry rub for barbecue, but it wasn’t really. I cooked the tenderloin perfectly so it was nice and juicy. The spice rub made it really tasty. I am pretty sure we’ll make this again because the spice rub mix makes A LOT of rub.
Measuring cups and spoons