Make the spiced blend: combine the spice blend ingredients, from the cumin through the paprika, in a small bowl. Set aside.
Combine the marinade ingredients in a bowl, from the lime juice through the olive oil. Note you only use a bit of the spice blend for this pork tenderloin recipe. Save the rest for Slow Cooker Pulled Pork or other uses.
Rinse and pat dry the pork tenderloin. Add it to a sealable plastic bag, then pour in the marinade. Seal the bag, and toss gently to get the pork well coated with the marinade. Place in the refrigerator to marinate for at least an hour; two to three hours marinating time is preferable.
When you are getting ready to cook, preheat oven to 400 degrees on the convection setting. If not available, heat to 425 conventional.
Take the pork out of the refrigerator while the oven preheats. When the oven is ready, place the pork tenderloin in a roasting pan, and place in the oven.
The pork tenderloin will likely take about 20 minutes to roast, but check it after 15 minutes to avoid over cooking. When ready, pork tenderloin should still have a little pink showing, registering between 140 and 145 degrees when you remove it from the oven.
When the pork has done roasting, remove it from the oven. Place the pork on a platter to rest for a few minutes, then slice to serve.
For Pork Three Ways, first plate some Slow Cooker Pulled Pork, then place a couple slices of the pork tenderloin on top of the pulled pork. Then plate the Sautéed Leek Greens with Bacon alongside the pulled pork and tenderloin.