Roast Pork Tenderloin

Sunday’s pork tenderloin…isn’t it purty?  Nothing to report here, really; just a piece of lean meant, browned in a skillet and roasted until done-ish.  (Which is to say, much pinker than the USDA recommends.)  I used cinnamon and allspice in the rub along with salt and pepper, not to flavor the pork so much as perk up the forthcoming pan sauce.

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