Heat oven to 400.

Trim silver skin off pork tenderloin. Marinate for 30 minutes or more in olive oil, salt and pepper to taste, and a generous sprinkling of Caribbean Citrus Chile Rub. Be careful that it's not too generous, though, as the bits will tend to burn a little. Marinating helps bring out the flavor without using too much.

Heat an ovenproof skillet to medium-high. Sear tenderloin on all sides until nicely browned. Transfer pan to oven and roast 10-15 minutes or until meat registers 145 in the center. Meat will be slightly pink in the center. Allow it to rest for 5-10 minutes before slicing, so that meat relaxes and juices re-absorb.