Chile and Spice-Rubbed Pork Tenderloin With Honey-Lime Glaze

Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil; set aside.

In a small bowl, combine coriander through red pepper and mix well. Store in an airtight container at room temperature for up to six weeks.

Coat tenderloins with desired amount of chili and spice rub.

In a large skillet, heat 1 tablespoon of oil over medium-high heat. Cook one pork tenderloin for two minutes or until lightly browned. Remove tenderloin and place on prepared pan. Repeat with remaining oil and tenderloins.

Bake for 20 minutes or until a meat thermometer, inserted into the thickest part of the meat, registers 155 degrees or to desired degree of doneness. Combine honey and lime juice, drizzle over pork, and garnish with lime wedges (optional).