Let me start with the fact that this is a pork loin, not a tenderloin; it could also be called country ribs. I took the spice, some mirin for sweetness, mustard, and gochujang for some heat. I hope you like it.
2 pounds pork loin or country ribs
2 tablespoons Dijon mustard
2 tablespoons Mirin
2 gochujang paste
1 tablespoon Raging River pork salmon rub (or any pork rub)
1 teaspoon Old Bay seasoning
1 teaspoon garlic, minced
1 teaspoon ginger, grated (optional)
Olive oil for cooking
Trim pork of excess fat and set aside.
Mix all other ingredients in a bowl; coat both sides of pork.
Heat oven to 350.
Heat oven safe skillet to medium and add oil.
Add pork to pan and brown on both sides.
Place skillet in oven for 25 minutes and cook until pork reaches an internal temperature of 145.
Let rest for 10 minutes before slicing.
Serve with zucchini .$