Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Remove pork tenderloin from packaging, leaving any purged liquid behind.
Place pork into a large perforated lexan, perforated hotel pan -or- wire rack lined sheet tray to drain.
Once drained, dry pork gently with paper towel to remove excess moisture.
Season the pork with oil, S&P Mix, and berbere seasoning across the entire exterior surface.
Transfer it to a wire rack and parchment lined sheet tray.
Cook in a preheated 450°F oven *until an internal temperature of 140°F is reached, about 15-20 minutes, noting that cooking time will vary depending on the size of the tenderloin.
Remove from the oven. Rest. The temperature will carry over to 145°F. Cool completely.
Before slicing, ensure the roast is set to be sliced against the grain, and to the thickness detailed in the Recipe.
Portion sliced meat into the appropriate day specific portion bag.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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