• 1 Tbsp raw cacao powder (or cocoa powder)
• 1 Tbsp brown sugar
• 2 tsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground allspice
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon

Add to a small bowl and stir to combine.

• 3.5 lb boneless pork tenderloin (cut in half lengthwise if large)

Place the pork on a large plate or in a 9 inch x 13 inch baking dish.  Rub the seasoning mixture all over the pork.

(If you have a cast iron skillet, or a skillet that can go from the stove to the oven, you can sear the pork in the same skillet that you roast it in.  Or, you will transfer it from the skillet to the baking dish and then roast it.)

• 1 Tbsp olive oil (or avocado oil)

Add oil to a large skillet over medium high heat.  When the skillet is hot, add the pork and sear each side for about 3-4 minutes until browned.

If you are not using a skillet that can go from the stove to the oven, transfer the pork into the 9 inch x 13 inch greased baking dish.  Roast the pork in the oven for 25-35 minutes or until cooked through and it reaches an internal temperature of 145 degrees.

Let the pork rest for 10-15 minutes before slicing and serving.