Sweet and Spicy Pork Tenderloin

Source: Mel's Kitchen Cafe

Ingredients:
2 Tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
2 (12- to 16-ounce each) pork tenderloins, trimmed
1 Tablespoon vegetable or canola oil
1/4 cup ketchup
2 teaspoons cider vinegar
1 1/2 teaspoons sugar

Directions:
Adjust an oven rack to middle position and preheat the oven to 450 degrees F. Pat the pork tenderloin dry with a paper towel. In a small bowl, combine the chili powder, paprika, salt and pepper. Reserve 1 tablespoon of the spice mixture and use the rest to rub over the pork tenderloin on all sides.

In a large 12-inch nonstick skillet, heat the oil over medium heat until it is rippling and hot. Add the pork tenderloins in a single layer and cook the pork until browned on all sides, 5-7 minutes total (flipping as needed). Transfer the pork to an aluminum-foil lined baking pan and bake until the meat registers 140 degrees at the thickest part, about 15-18 minutes. Transfer the pork to a platter or plate and tent with foil, letting it rest for 5 minutes before slicing.

In a bowl, combine the reserved spice mixture, ketchup, vinegar and sugar and brush over the cooked pork. Slice the pork and serve.

Notes:
This was my first attempt at cooking a pork tenderloin.  I've seen (and pinned) tons and tons and tons of recipes, but had yet to try one until our local City Market had a sale on a roast that I couldn't pass up.  I think, because it was my first time working with this cut of meat, and because my tenderloin was closer to 3 1/2 pounds instead of the smaller ones suggested in the recipe, I overcooked mine.  Sad.  I cut it into four pieces, hoping to approximate the thickness of a smaller loin, but even still, I kept cooking it because my meat thermometer hadn't reached 140 degrees yet.  Maybe I just need a newer/better thermometer?  Anyway, it did turn out a little bit tougher than I was imagining, but it definitely wasn't inedible.  On the contrary!  And I've been loving it sliced thinly on sandwiches for leftovers for days now.  :)