Make the rubbing mix: Combine garlic powder, oregano, cumin, coriander, thyme and salt in a medium bowl, whisk well (until the salt is completely dissolved).
Coat the tenderloin evenly with the rubbing mix. Use a fork to pierce the pork loin all over for deeper seasoning penetration. This way you'll save much more marinating time, spending just roughly 5 minutes. I myself didn't have to let the pork sit later on, and it still came out fantastically.
Please remember to press gently against the meat with your hands for better impregnation.
Preheat the oven to 450°F.
Swirl your skillet with olive oil over medium-high heat. Then sauté the minced garlic for a minute.
Cook the marinated pork loin on the pan for about 10 minutes. Turn and sear each side until golden brown.This stage is supposed to assist in bringing out better flavor, as the spices will have time on heat to be completely absorbed by the meat.
Wrap the meat in foil and transfer to a baking sheet. Bake for 20 minutes.Be careful not to overcook it. The safest solution here is to check the internal temperature at the thickest part of the loin, which should range between 140-145°F.
Slice and serve.
Remember to let the pork loin sit for a couple of minutes before bringing to serve. This allows the moisture to be reabsorbed by the meat, making it juicier.