Spice-Rubbed Pork Tenderloin

Aubrey told me tonight that I'm really getting good at cooking pork tenderloins. In reality, I'm only following the recipe... something anyone can do. At first I didn't really think I'd like this recipe because of some of the sweet spices. I don't normally like sweet and savory mixed, but something was different with this one. I really enjoyed it. The red pepper gave the perfect amount of heat. The only change I'll make in the future is to decrease the amount of salt to 1/4 teaspoon. It was a little too salty for me.
Recipe from Cooking Light Magazine March edition

Ingredients:
1 teaspoon sugar
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 (1-pound) pork tenderloin, trimmed
2 teaspoons olive oil

Directions:
Preheat oven to 350.
Combine first 9 ingredients; rub over pork. Let stand 30 minutes. Heat oil in a medium ovenproof skilled over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides.
Bake at 350 for about 20 minutes or until a thermometer registers 160, turning after 10 minutes. Let stand 10 minutes. Cut pork crosswise into 1/2-inch thick slices. Yields: 4 servings (serving size: 3 ounces pork).

Nutritional Info: 166 calories; 6.3g fat; 24g protein; 2.1g carbs; 0.5g fiber; 74mg cholesterol; 1.7mg Iron; 500mg sodium; 13mg calcium.