2 lb pork tenderloin
2 tbsp brown sugar
1 tbsp kosher salt
1 tbsp dry mustard
1/2 tsp black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
2 tsp olive oil
Stir together the brown sugar, salt, dry mustard, pepper, oregano and thyme.
Prepare pork by trimming the membrane, if any from the tenderloin and pat dry with a paper towel. Sprinkle on the spice mixture thoroughly on the pork and let sit for 30 minutes in room temperature.
If grilling, cook about 15 minutes on each side or until 140F-145F internally. Remove from grill and let sit for about 10 minutes before slicing and serving.
If baking in the oven, preheat the oven to 450F and place a cast iron skillet in the oven while it’s preheating.
Remove the pan when done preheating and add some oil to the pan to coat the bottom. Place the pork in the pan and return to the oven and cook for 10 minutes.
After 10 minutes, remove the pan from the oven and flip the pork. Reduce the oven temperature to 400F and cook for at least another 10-15 minutes or until the internal temperature is between 140F and 145F.
Transfer to a cutting board and let sit loosly covered in foil for at least 10 minutes.
Slice and serve.