Espresso/Chili Rubbed Pork Tenderloin

**Prepare the spice rub**: In a bowl, stir together espresso powder, oregano, chili powder, cumin, sugar, and cayenne pepper. Add garlic and orange zest and stir to combine.

**Marinate the pork**: Pat pork dry and rub with spice mixture. Cover and refrigerate at least 4 hours or up to 1 day.

**Prepare the oven and potatoes**: Preheat oven to 425°F with rack in middle. Line a baking sheet with parchment paper. Remove pork from refrigerator and let come to room temperature while you prepare potatoes.

**Cut and season potatoes**: Cut sweet potatoes lengthwise into 1/2-inch thick wedges. In a bowl, toss potatoes with 2 Tbsp oil. Spread in a single layer on prepared baking sheet, cut-side down. Drizzle any oil left in bowl over potatoes and season with coarse salt and pepper.

**Roast potatoes**: Roast for 25 minutes, then turn potatoes, switching any on edges that are turning deep golden with those in center (edges cook faster). Continue roasting until potatoes are deep golden, about 10 minutes more. Transfer pan to wire rack (leave oven on).

**Sear the pork**: Heat a dry 12-inch ovenproof nonstick skillet over medium-high heat (about 2 minutes). Add remaining 1 Tbsp oil, then brown tenderloins, about 1 minute per side (3 to 4 minutes total).

**Finish pork in oven**: Transfer skillet to oven and cook pork until an instant-read thermometer inserted diagonally 2 inches into meat registers 155°F, about 16 minutes.

**Rest and serve**: Transfer pork to a cutting board, tent loosely with foil, and let stand 10 minutes before slicing. Serve with sweet potato fries.