6 Servings 40 min Cook
1 Tbsp Cayenne Pepper
2 1/2 Tbsp Salt
8 Oz Salsa
2 1/4 Lb Pork Tenderloin
1 Tbsp Allspice
1 Tbsp Olive Oil
Preheat oven to 400F.
Stir together salt, allspice, and cayenne.
Cut pork into three .
75 lb.
loins.
Pat pork dry and sprinkle spice rub all over pork, pressing to adhere.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 tenderloin at a time, on all sides, about 1 minute each.
Transfer as browned to a large roasting pan and arrange 2 inches apart.
Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center of each tenderloin registers 155F, 20 to 25 minutes.
Let pork stand 5 minutes before slicing.
