I’ve been making this pork tenderloin rub recipe for years, and it’s always a crowd-pleaser. I first tried it at a family gathering, and everyone loved it. Since then, I’ve made it for countless occasions – holidays, potlucks, and even just for a quick weeknight dinner.
The best part? It’s incredibly easy to make and requires minimal ingredients. My kids love helping me mix the rub together, and they’re always excited to taste the finished product.
This recipe is perfect for any occasion, whether you’re looking for a special dish or just something healthy and delicious to serve to your family. I like that it’s also relatively quick to prepare, which is great when you’re short on time but still want to cook something from scratch. The pork tenderloin itself is lean and flavorful, making it an excellent choice for health-conscious eaters.
Plus, the rub adds a nice smoky flavor without adding any extra calories or sugar. I’ve experimented with various spice blends over the years, but this particular recipe remains my favorite. It’s simple yet effective, with just the right balance of sweet and savory flavors.
My family loves it when I serve this with roasted vegetables or a side salad – the flavors complement each other perfectly. This recipe has become a staple in our household, and I’m confident you’ll enjoy it just as much as we do.
Pork Tenderloin Dry Rub
4.6 from 1574 votes
A balanced dry rub for pork tenderloin with a blend of sweet, smoky, and savory spices. It creates a flavorful crust that locks in juices during roasting.
2In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, dried thyme, kosher salt, black pepper, and cayenne pepper if using.
3Stir the mixture thoroughly until all spices are evenly distributed.
4Pat the pork tenderloin dry with paper towels to remove excess moisture.
5Rub the olive oil all over the tenderloin, then generously coat it with the spice mixture, pressing gently so the rub adheres to the meat.
6Place the seasoned tenderloin on a baking sheet lined with aluminum foil.
7Roast in the preheated oven for 20 to 25 minutes, or until the internal temperature reaches 145°F when measured with a meat thermometer inserted into the thickest part.
8Remove the tenderloin from the oven and let it rest on the baking sheet for 5 minutes.
9The carryover cooking will raise the internal temperature by about 5°F, and the juices will redistribute for a moist, tender result.
For a spicier rub, increase cayenne pepper to 1 teaspoon. Store any leftover rub in an airtight container for up to 3 months.
Watch Video Of How Pork Tenderloin Dry Rub Works
To store leftover pork tenderloin, wrap it tightly in foil or place it in an airtight container and keep it in the fridge for up to 4 days. When you are ready to reheat, slice the meat and warm it in a skillet over medium heat with a splash of broth or water to keep it moist.
You can also reheat it in the oven at 300 degrees Fahrenheit for about 10 minutes. I like to serve leftovers sliced cold on salads or in sandwiches with a little barbecue sauce.
This recipe is always a good idea for any occasion because it is simple, flavorful, and works well for family gatherings. Everyone leaves the table happy and full.
❓ Frequently Asked Questions About Pork Tenderloin Dry Rub
1. Can I use this rub on other cuts of pork?
Yes, this rub works great on pork chops, pork shoulder, or even a pork roast. The cooking times will vary, but the flavor is just as good. For thicker cuts, let the rub sit longer to penetrate the meat.
2. How long should I let the rub sit on the pork tenderloin?
I recommend at least 15 minutes at room temperature. If you have more time, you can let it sit in the fridge for up to 2 hours. Do not go longer than that because the salt can start to draw out moisture.
3. Can I make this rub ahead of time?
Yes, you can mix the spices together and store them in an airtight container for up to 3 months. Just make sure to shake or stir it before using because the spices can settle.
4. Is this rub spicy?
It has a mild kick from the cayenne pepper. If you are sensitive to heat, you can reduce the cayenne to 1/4 teaspoon or leave it out entirely. The rub will still be flavorful without it.
5. Do I need to sear the pork tenderloin before roasting?
Searing is optional but highly recommended. It creates a brown crust that adds texture and locks in juices. If you are short on time, you can skip searing and just roast it, but the crust is worth the extra few minutes.
6. What internal temperature should pork tenderloin reach?
Pork tenderloin should be cooked to an internal temperature of 145 degrees Fahrenheit. Let it rest for 3 minutes before slicing. This keeps it juicy and safe to eat.
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