Mix the ingredients in a bowl and rub it into the tenderloin so the spices can penetrate it.
Heat a bit of vegetable oil in a pan on high heat. Seal the tenderloin on all sides until really golden. You'll see smoke coming out and that's normal because of the sugar caramelizing.
Take to a preheated oven at 180C for 15-20min or until the temperature at the center reaches 63C. We don't want to overcook it or it will dry out.
Take off the oven and let it rest covered in tin foil for 10min so the juices don't come rushing out when we slice it.