1 (2-pound) pork tenderloin, trimmed of excess fat
3 Tablespoons of "Red Stick Spice Company" Coffee Barbeque Rub
3 Tablespoons of "Red Stick Spice Company" Arbequina Extra Virgin Olive Oil
Preheat oven to 375 degrees F.
USE AS RUB
In a baking dish, add 2 tablespoons of olive oil. Place pork in olive oil and thoroughly coat all sides. On one side of the pork, sprinkle 1 tablespoon of coffee barbeque rub. Pierce meat several times until dry rub is incorporated with olive oil. Flip the pork over and repeat. In a small bowl, mix the remaining 1 tablespoon of olive oil and 1 tablespoon of coffee barbeque rub. Spread the mixture evenly on the bottom of the baking dish. This mixture will create a dipping sauce once the meat drippings incorporate with it during baking. Bake 40-45 minutes or until meat thermometer inserted into the thickest portion of the tenderloin registers 160 degrees F.
USE AS A MARINADE
In large plastic bag, combine all ingredients except meat. Place meat in mixture in the plastic bag and coat all sides. If time permits, refrigerate overnight, turning meat several times. Bake or grill meat.