Prep pork by trimming fat and silver membrane if present.
In a small bowl, mix together oregano, thyme, cumin, paprika, salt, garlic powder, coriander, and black pepper. Using your hands, rub this all over pork tenderloins.
In a large oven safe skillet over medium high heat, heat olive oil. When it is hot, add pork tenderloins and sear on all sides, 2 to 3 minutes per side, or about 10 minutes total, until the pork is nicely browned.
Carefully transfer skillet to preheated oven and bake for 15 to 18 minutes or until cooked to medium rare (140-145°F). Let meat rest for 5 minutes before slicing.
Using a very sharp knife, slice tenderloins into approx. 1 inch slices. Serve immediately.
Video
Notes
Feel free to customize the spice mixture. If you're a garlic fan, increase the amount of garlic powder. If you like a little more heat, add a dash of cayenne red pepper.
Leftover pork can be refrigerated for 3 to 4 days or frozen for 2 to 3 months. I like to slice the cooked pork before freezing it because it thaws more quickly.