Rinse the tenderloins under cold running water and blot dry with paper towels. Combine all the ingredients for the rub in a small bowl (make sure to work out any clumps of the brown sugar for even distribution) and stir to mix. If you have a mortar and pestle, that works best. Rub the spices onto the meat covering it well. If you have time, wrap the tenderloins in plastic wrap and let them marinate in the refrigerator for at least 4 hours or as long as overnight. (If time is not a luxury, it will not hurt the flavor.)
Preheat a large oven-proof heavy cast iron pan or stainless steel pan, over high heat. Sprinkle a drop or two of water onto the pan to test the heat. The water should sizzle and jump around. Next, add the oil to the pan and allow it to warm, but do not let it burn. When you start to see ripples in the oil, carefully add the meat to the pan. Be careful the hot oil may spatter!
Once the meat is in the pan, do not move it. Let the meat sear for a few minutes. When the meat releases from the pan and is browned, flip it over and sear the other side. Then roll it over on each side to brown all the way around. When the meat is browned on all sides, the inside will still be raw.
Place the pan in the preheated oven and bake until the pork is done and juices run clear; about 30 to 45 minutes. For really saucy tenderloins, pour the BBQ sauce over the meat and allow bake the last 10 to 15 minutes of roasting.
Remove the tenderloins from the oven and place them on a carving board. Allow the pork to rest for 10 minutes. Slice pork, and serve with additional BBQ sauce for dipping.
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