Preheat oven to 350 degrees F.

In a small bowl, stir together salt, pepper, cumin, chili powder, and cinnamon, then coat the pork with the spice rub. Heat the oil in an ovenproof 12-inch heavy skillet (I used my cast iron skillet) over medium high heat until the oil is hot and rippling. Brown the pork, turning, about 4 minutes total. Leave pork in the skillet. If you don’t have an ovenproof skillet, brown the pork in a skillet and transfer it to a foil-lined baking pan (like a 9X13-inch). I’ve done both and either method works great.

Stir together the brown sugar, garlic, and Tabasco and spread the mixture on top of each tenderloin. Roast in the middle rack of the oven until a thermometer inserted diagonally in center of each tenderloin registers 140, about 25 minutes.

Let pork stand in the skillet at room temperature for 10 minutes prior to cutting it. The temperature will rise to about 155 while standing. Slice on the diagonal and serve, spooning the sauce from the skillet on top of the pork.