dry rub for pork tenderloin recipe

Written ByJenny Smyth Posted on
dry rub for pork tenderloin recipe
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The Best dry rub for pork tenderloin recipe

I’ve been experimenting with different dry rub recipes for pork tenderloin, and I’m excited to share this one with you. This dry rub recipe is a game-changer for anyone looking to add some flavor to their pork tenderloin without having to spend hours in the kitchen. The combination of spices and herbs is perfect for bringing out the natural flavors of the pork, and it’s incredibly easy to make.

I love serving this dish at family gatherings or when we have friends over for dinner. My kids can’t get enough of it, and it’s always a hit with our guests. The best part about this recipe is that it’s incredibly healthy, with no added sugars or preservatives.

The spices and herbs used in this recipe are all natural and packed with nutrients, making it a great option for those looking to eat healthier without sacrificing flavor. I’ve been making this recipe for years now, and it never fails to impress. Whether you’re serving it at a holiday dinner or just a regular Tuesday night, this dry rub for pork tenderloin recipe is sure to be a crowd-pleaser.

It’s also incredibly versatile, so feel free to experiment with different seasonings and spices to make it your own. One of the things I love most about this recipe is that it’s so easy to make ahead of time. Simply mix together the dry rub ingredients, store them in an airtight container, and you’re ready to go whenever you need it.

This makes it perfect for busy weeknights or when you’re planning a big gathering and want to make sure everything is taken care of ahead of time.

Smoky Brown Sugar Dry Rub for Pork Tenderloin

Smoky Brown Sugar Dry Rub for Pork Tenderloin

4.9 from 672 votes

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 prepare and adds depth to the meat without overpowering its natural taste.

Prep Time5 mins
Cook Time25 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Dry Rub

2 tablespoons brown sugar, packed
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon cayenne pepper (optional for heat)
1/2 teaspoon dried thyme

👨‍🍳Directions

1In a small mixing bowl, combine 2 tablespoons packed brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne pepper if using, and 1/2 teaspoon dried thyme.
2Whisk or stir with a fork until all ingredients are evenly distributed and no clumps remain.
3Pat the pork tenderloin dry with paper towels to remove excess moisture.
4Generously coat all sides of the tenderloin with the dry rub, pressing gently to adhere.
5Let the seasoned meat rest at room temperature for 15 minutes to allow the flavors to penetrate.
6Preheat your grill to medium-high heat, about 400°F, or preheat the oven to 425°F.
7If grilling, place the tenderloin directly on the grates and cook for 12 to 15 minutes, turning occasionally, until the internal temperature reaches 145°F and the exterior is browned and slightly charred.
8If roasting, place the tenderloin on a baking sheet and cook for 20 to 25 minutes, until the internal temperature reaches 145°F and the rub forms a dark, caramelized crust.
9Remove the pork tenderloin from the heat and let it rest on a cutting board for 5 minutes.
10This allows the juices to redistribute, ensuring a moist and tender result.
11Slice into medallions and serve warm.

🔧Equipment

Small mixing bowl
Whisk or fork
Measuring spoons
Airtight container (optional for storage)

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 1g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 580mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 1g

📝Notes

Store any leftover dry rub in an airtight container at room temperature for up to 1 month. Adjust the cayenne pepper to suit your preferred spice level. For best results, use the rub immediately after mixing to preserve the freshness of the spices.

Watch Video Of How Smoky Brown Sugar Dry Rub for Pork Tenderloin Works

This dry rub for pork tenderloin recipe is always a good idea for any occasion, whether you’re hosting a big gathering or just need something quick and easy for dinner. It’s also perfect for family gatherings because everyone loves the flavor and texture of this dish.

To store leftovers, simply let them cool completely before refrigerating or freezing them in an airtight container. When reheating, make sure to cook the pork tenderloin until it reaches an internal temperature of at least 145°F (63°C) before serving.

❓ Frequently Asked Questions About Smoky Brown Sugar Dry Rub for Pork Tenderloin

Q: What type of pork tenderloin should I use for this recipe?

This recipe works best with a lean pork tenderloin, as the dry rub will help keep the meat moist and flavorful throughout cooking.

Q: Can I use any type of sugar substitute in place of brown sugar?

No, brown sugar adds a unique flavor to this recipe that can’t be replicated with other sugar substitutes.

Q: Do I need to adjust the cooking time if I’m using a larger or smaller pork tenderloin?

No, the cooking time should remain the same regardless of the size of your pork tenderloin.

Q: Can I make this dry rub recipe ahead of time?

Yes, you can mix together the dry rub ingredients up to 2 weeks in advance and store them in an airtight container.

Q: What if I don’t have any paprika on hand?

You can omit the paprika from this recipe if you don’t have any on hand.

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