Blueberry & Jalapeño Compote + Chili & Cinnamon Pork Tenderloin Rub

Blueberry & Jalapeño Compote + Chili & Cinnamon Pork Tenderloin Rub with MLD
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1 cup dark brown sugar
1 tbsp. chili powder
1 tbsp. cumin
1 tsp. cinnamon
Mix together rub ingredients.
Remove silver skin from pork tenderloin. Rub olive oil, salt and fresh ground pepper over pork tenderloins and then rub approx. 3-4 tablespoons of rub over each tenderloin and put in a ziplock bag, refrigerate for a couple of hours or overnight.
Using your ovens Convection Roast setting @ 425 degrees until the internal temp is 140, take out of oven and let rest for 15-20 minutes.
E N J O Y !