pork tenderloin dry rub recipe
The Best pork tenderloin dry rub recipe
I’ve been making pork tenderloin for my family for years, and it’s always a hit. The dish originates from European cuisine, where pork tenderloin was a staple in many traditional recipes.
The lean meat is perfect for those looking for a healthier option, and the dry rub seasoning adds a depth of flavor that’s hard to resist. When I cook pork tenderloin, I like to use a dry rub seasoning mix that I make from scratch.
It’s a simple combination of spices like garlic powder, paprika, salt, and pepper that add a smoky flavor to the meat. I’ve experimented with different seasoning blends over the years, but this one remains my favorite.
The key to making a great pork tenderloin is to not overcook it – it should be cooked through but still juicy and tender. To achieve this, I like to use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
Once it’s cooked, I let it rest for 10 minutes before slicing it thinly and serving it with my favorite sides. My family loves when I serve pork tenderloin with roasted vegetables like Brussels sprouts or asparagus, or with a side of creamy mashed potatoes.
It’s also a great option for meal prep – simply slice the cooked pork tenderloin and store it in the fridge for up to three days or freeze it for up to two months. When reheating, I like to use the oven or stovetop to maintain the juiciness of the meat.
Smoky Brown Sugar Pork Tenderloin Dry Rub
This dry rub combines sweet brown sugar with smoky paprika and a hint of heat to create a flavorful crust on pork tenderloin. It is quick to mix and perfect for grilling or roasting.
🥘Ingredients
For the Dry Rub
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Smoky Brown Sugar Pork Tenderloin Dry Rub Works
This recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick weeknight dinner. The best part is that it can be easily customized with your favorite spices and herbs.
To store leftover pork tenderloin, let it cool completely before refrigerating it within two hours. Reheat it in the oven at 350°F (175°C) for 15-20 minutes or on the stovetop over low heat until warmed through.
❓ Frequently Asked Questions About Smoky Brown Sugar Pork Tenderloin Dry Rub
Q: What type of meat is used in this recipe?
Pork tenderloin is the main ingredient in this recipe. It’s a lean cut of meat that’s perfect for those looking for a healthier option.
Q: What are the benefits of using a dry rub seasoning mix?
The dry rub seasoning mix adds a depth of flavor to the meat without adding extra calories or fat. It’s also easy to customize with your favorite spices and herbs.
Q: How do you ensure the pork tenderloin is cooked through but still juicy?
I use a meat thermometer to check the internal temperature of the meat. Once it reaches 145°F (63°C), it’s cooked through but still juicy.
Q: Can you give me some serving suggestions for pork tenderloin?
My family loves when I serve pork tenderloin with roasted vegetables like Brussels sprouts or asparagus, or with a side of creamy mashed potatoes.
Q: Can you provide some tips for reheating leftover pork tenderloin?
I recommend reheating leftover pork tenderloin in the oven or on the stovetop to maintain its juiciness.