Pat the pork tenderloin dry with a paper towel, and rub the entire loin with a generous amount of Ineda Rub until evenly distributed.
Place the tenderloin in a heavy stainless-steel or other metal pan, preferably on a metal rack.
Sear the tenderloin for 15 minutes at 425 degrees F and then turn the oven down to 325 degrees F for the remainder of the cooking time.
Pork tenderloin will cook rather quickly after the sear, so periodically check the internal temperature (preferably with an instant-read digital meat thermometer) by inserting the meat thermometer in thickest part of tenderloin.
Cook until tenderloin reaches an internal temperature of 145 degrees F. Remove from oven, cover with aluminum foil, and let rest approximately 15 minutes prior to serving.
To carve: Using a thin, sharp knife, slice off serving size steaks at the desired thickness (approx. ½ inch thick).
