Chili-Garlic Pork Tenderloin

Back story: We are moving out of our apartment on Friday. We will be driving to Oregon, spending the holidays with my family, and moving to Thailand on January 6. We've been gradually packing, but I had two pork tenderloins in the freezer I couldn't bear to toss (or give away before we moved). So, with the kitchen completely empty except for a skillet and some bare cooking essentials, I created this - our last dinner in our beloved San Luis Obispo apartment.

2 pork tenderloins (1 1/2 - 2 lbs)

2 tsp chili powder

3 cloves garlic, finely minced

salt

pepper

2 tbsp olive oil

Sprinkle pork with a little salt and pepper.

Mix together the chili and garlic.  Rub all over the pork, then rub in the olive oil.  Cover and refrigerate for a few hours or overnight.  

Preheat the oven to 450.

Heat a skillet over high, then add the tenderloins and brown on all sides (about 4 minutes each side)

Transfer the pan to the oven and cook for 20-30 minutes, or until the internal temperature is 155 or 160 F (depending on how paranoid you are!).

Slice and enjoy!

If you are like us, and all your utensils are packed, it's perfectly acceptable to use your fingers.