What is a good way to cook a pork tenderloin without searing? I realise there are a couple of similar questions hereabouts, but this is a specific case.

I currently have sitting in the fridge a pork tenderloin (fillet) coated in a paste rub of ancho and chipotle chillis, garlic, cumin and oil. With an 'unrubbed' tenderloin I'd normally sear each side in a hot pan and roast for 25 minutes or so at about 180C/350F (my wife refuses to eat slightly pink pork).

However, what with the garlic and spices on this particular pork, I want to avoid searing and thus very likely burning them. So, am I better off just roasting for longer at 180/350 or should I crank up the heat to say 200-220/390-430 and keeping it at 25 mins? Or perhaps an initial blast then lower the temp and cover with foil?
Think "Beef Wellington" and substitute the pork tenderloin. Roll the tenderloin in puff pastry and bake. See Alton Brown's Pork Wellington recipe for some ideas. Obviously you already have a rub on, but AB's recipe's cooking instructions should still apply.