Spicy Pork Tenderloin

I made this yesterday for lunch, and had plenty left over for lunch today as well. It's a pretty simple dish, but there's a good amount of flavors packed into it. I pretty much eyeballed everything, so any measurements are guesstimates.

The Rub

• 1/2-3/4 cups brown sugar
  
• 2 heaping TB paprika
  
• 1 TB cayenne pepper
  
• 3 TB sea or kosher salt
  
• As much ground pepper as you want
  
• 1-2 tsp of garlic powder
  
• A dash of oregano

The Sauce

• 1 can chopped tomatoes
  
• 2 TB whole seed mustard (better if it's extra vinegary)
  
• 1 TB horseradish
  
• 3-5 hearty splashes of Worcestershire sauce
  
• A half yellow squash, cubed (optional)
  

• 2 longish pork tenderloins (or whatever Fresh 'n' Green sold me as pork tenderloin)
  
• Butter and/or oil for frying

Filler:

• Pasta
• or
• Rice

Directions

1. Mix the rub together and apply to the top and bottom of each tenderloin. You can let it sit and marinade, but I didn't feel like waiting this time.
   
2. Heat the pan on med-low and add butter/oil.
   
3. Once it's hot, cook each side for ~5 minutes.
   
4. Remove pork and let sit under tin foil
   
5. Dump the tomatoes in (including the liquid) and stir up all the nice tasty bits of frond.
   
6. Add the rest of the sauce ingredients, stir, and let reduce until it's thick. Then remove from heat.
   
7. Options
• Dice up the pork and return to pan to sit in the sauce
• Slice the pork and serve with the sauce drizzled/dropped over it
8. Filler: Cook some up and add to the dish
   

So yeah, pretty simple and very delicious. The sugar combined with the spices, mustard and horseradish make for a lot of good things happening in your mouth. Enjoy!