Allow pork to sit out at room temperature in the packaging for 30 minutes to take the chill off. Preheat oven to 475 degrees F. Set a large deep skillet or braising pan nearby (cast iron works great).

Remove the pork from packaging and pat dry with paper towels. If the tenderloins are too large to fit well in your pan, cut them in half. Drizzle pork with olive oil (1 tablespoon per tenderloin).

Combine all ingredients for the Southwest Seasoning Mix in a small bowl. Sprinkle the mixture over the pork, including all sides and the ends.

Add remaining 1 tablespoon oil to the pan and place over HIGH heat until the oil is hot and shimmering. Add the pork (should be sizzling), then turn off the heat under the pan and immediately transfer the pan to the preheated oven (without flipping the pork). Cook for 10 minutes. Reduce the oven temperature to 400 degrees F and use tongs to flip the pork over. Cook for an additional 10 minutes or until the internal temperature of the thickest portion reads 145 to 150 degrees F. Transfer the pork to a cutting board and tent loosely with a sheet of foil. Allow the pork to rest for 10 minutes before slicing.