Combine 4 tablespoons Spanish sweet paprika, (smoked, if available)
1 tablespoon superfine granulated sugar,
1 tablespoon herbs de provence,
1/4 teaspoon ground nutmeg

Spread blended dry ingredients on a sheet of waxed paper, then roll the pork tenderloin in the dry mixture, and pat to evenly cover the entire surface. Allow to rest for 1/2 hour, then grill over indirect coals until meat is springy to the touch, or oven bake in a glass baking dish for 25 minutes at 350. Slice and serve.