Season and rub the pork with the spice mix. Heat the skillet and oil over medium-high heat, once pan is hot, sear the tenderloin and brown and caramelized all over. Immediately transfer to a roasting pan and cover with foil. Roast inside the oven for 25-30 minutes or until an instant read thermometer inserted in the thickest part of the roast reads an internal temperature of 170’C (pork is cooked through). When the roast is cooked, remove from the oven and let it rest without removing the foil cover (to prevent the meat from drying out). After the roast has rested, set aside and carve the meat just before assembling the bruschetta.