Mix cumin, chili powder, paprika, cayenne pepper & sea salt together to make spice rub. Rub onto the pork tenderloin, reserving 1 t of the rub. Place tenderloin in the refrigerator covered for at least 2 hours.
Preheat the oven to 350°F. Heat 2 T of the olive oil in a skillet. Add the tenderloin & brown all sides. Add wine into the skillet & deglaze. Cover pan & place in oven to roast for 20-30 minutes.
In a small saucepan, heat the orange juice, balsamic & 2 T of the olive oil. Add honey & the reserved spice rub, cooking over low heat until combined. Season with sea salt if needed.
Remove tenderloin from oven & let rest on a cutting board covered for 10 minutes. Slice & serve with sauce.