1. For rub, in a small bowl combine chili powder, garlic powder, oregano, kosher salt, black pepper, cumin, and cayenne pepper. Sprinkle rub evenly over all sides of meat; rub in with your fingers.
2. Place meat on a rack in a shallow roasting pan. Roast in a 425? oven for 25 to 35 minutes or until an instant-read thermometer inserted into thickest portion of meat registers 155?F. Cover meat with foil and let stand for 15 minutes before slicing. The temperature of the meat after standing should be 160?F.
Tip: If desired, serve one tenderloin with dinner; reserve the second tenderloin for tomorrow's dinner ? it is a wonderful addition to our Sonoma Salad with Tomatoes and Feta.
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|Serving Size: 1 Serving (1g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (50%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 77.4mg||3 %|
|Potassium 9.2mg||0 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.2g|
|Protein 0.1g||0 %|
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Calories per serving: 2
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