Chili-Rubbed Pork Tenderloin

I often need to get dinner on the table quickly, and it doesn't get much easier than with this recipe. It comes from the Martha Stewart Living magazine; she pairs it with the Black Bean and Goat-Cheese Quesadillas as well as the Pear and Jicama Salad on this site. Enjoy!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  tablespoons extra virgin olive oil, plus more
•  extra virgin olive oil, for grill pan
• 3  garlic cloves, minced
• 1  tablespoon chili powder
• 1  pork tenderloin (about 1 pound)
• 1 1⁄2 tablespoons sesame seeds
•  coarse  salt & freshly ground black pepper

Directions

1. Preheat oven to 400 degrees. Combine oil, garlic, and chili powder in a large, shallow dish. Add pork and turn to coat evenly with chili mixture. Sprinkle pork with sesame seeds, and press seeds into meat. Season with salt and pepper.
2. Heat a grill pan over medium-high heat and brush with oil. Add pork and cook until browned and grill marks appear, 2-3 minutes per side.
3. Transfer pan to oven. Roast pork to desired doneness, 17-18 minutes for medium.
4. (To cook on an outdoor grill, cook directly over medium-high heat, turning every few minutes, until grill marks appear on all aides. Then transfer to indirect heat until pork reaches desired doneness.).
5. Let roast stand for at least 5 minutes, then cut into 1/2-inch-thick slices. Serve with pan juices.