Chili-Lime Pork Tenderloin

* 1 1/2 lb. pork tenderloin
* Salt and pepper
* 1 tsp. chili powder
* 1 Tbl. fresh lime juice
* 1 tsp. soy sauce
* 1/2 tsp. sugar
* 2 Tbl. vegetable oil

Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Pat pork tenderloin dry and season on all sides with salt and pepper. Blend chili powder with lime juice, soy sauce and sugar in a small bowl. Use your hands to rub mixture thoroughly into tenderloin. Warm a large ovenproof skillet over high heat, then add oil. Add pork and sear on all sides, turning meat with tongs, about 2 minutes total. Place skillet in preheated oven and bake until a thermometer inserted in center of tenderloin reads 145°F, about 20-25 minutes, depending on thickness of tenderloin. Baste with any juices that have accumulated and add 2 Tbl. water at a time, if necessary, to prevent scorching. Remove tenderloin to a cutting board, cover loosely with foil and let sit for 5 minutes. Slice on diagonal into 1/2-inch-thick pieces and serve.