Spice-Encrusted Pork Tenderloin

Makes about 6 servings

2 Tablespoons chili powder
2 Tablespoons ground coriander
2 Tablespoons ground cumin
2 Tablespoons kosher salt
2 Tablespoons oregano
2 Tablespoons garlic salt
2 Tablespoons cracked black pepper
4 (1.5 lb) pork tenderloins, trimmed
1/4 cup olive oil, divided

Preheat oven to 400. Line a rimmed baking sheet with aluminum foil; set aside.
In a small bowl, combine all the spices. Coat tenderloins evenly with spice mixture.
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Cook 1 tenderloin for 2 to 3 minutes on each side, or until browned. Remove tenderloin and place on prepared pan. Repeat with remaining olive oil and tenderloins. Bake for 20 minutes, or until a meat thermometer registers 155. Slice to serve.
**Note: Reserve 2 Tenderloins for Pork Tostadas (recipe follows).

(Ashleigh's note: this is a lot of food. When I make it for the 4 of us I half this recipe and still have enough for the tostada dinner.)

On the side:
Seasoned Black Beans
6 servings
4 (15 oz) cans black beans, drained
2 (10 oz) cans diced tomatoes with green chilies (Rotel)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Combine all in a saucepan and cook over low heat until heated through.
(Reserve half for Pork Tostadas)

Zucchini with Fire Roasted Tomatoes
6 servings
2 T olive oil
3 large zucchini, cut into 3x1/4 inch sticks
1 (14.5 oz) can fire roasted tomatoes
1/2 t kosher salt
1/2 t ground black pepper

In a large skillet, heat olive oil over medium heat. Add zucchini, tomatoes, salt and pepper. Cook until zucchini are tender.