• Preheat the oven to 400 degrees.
• In a bowl, stir together the salt, paprika, pepper, brown sugar, coffee, garlic powder, and crushed mustard seed.
• Cut off any white silvery tendon pieces, taking care to leave the fat pieces. Dry each tenderloin with paper towels.
• Rub two tenderloins with the spice rub coating all over each. If making only one tenderloin, use half the amount of spice rub. 
• In a cast iron or other skillet, heat the oil. Sear each tenderloin on each side and ends over high heat, for a total of 5-6 minutes.
  
• Using a pair of tongs move the tenderloin to a stone or baking sheet to roast for about 16-20 minutes, until instant thermometer reads 140-149 in the thickest portion of the pork. You can reheat this perfectly if you cook to 140 -145 in the thickest part of the tenderloin. It you plan to eat right away, remove at 145-155 internal. 
• While the pork is roasting, make the pan sauce below in the skillet you used for searing the meat.
• searing the meat.Remove the meat from the oven and cover the meat loosely with foil for 10-15 minutes. The temperature will rise as it sits.
  
• Slice into 1/4" thick slices and move to a platter. Pour pan sauce over the slices and pass more for people to add more if they like.
• Serve with roasted or mashed potatoes and roasted asparagus.

For Apricot Brandy Sauce:

• Deglaze the skillet used for searing the pork with the wine, stirring to break the spice and meat bits off the bottom. Add the broth, brandy, apricot preserves, garlic powder, and balsamic vinegar.
• Simmer over medium low heat and reduce sauce down until it begins to thicken, about 10-15 minutes. Add salt and pepper to taste.