Spice Rubbed Pork Tenderloin Recipe

Hands-down our favorite way to prepare a juicy, flavorful spice-rubbed pork tenderloin. Try this recipe and you’ll find yourself coming back to it over and over.

I’ve needed to blog this recipe for a long time. I have made this spice rubbed pork tenderloin more times than I can count. I’ve made it for my family, I’ve made it for extended family, and I’ve made it for friends. It is hands-down our favorite pork tenderloin recipe. A close second is probably the pork tenderloin with roasted grapes that I made way back in the early days of my blog.

I recently chatted with you all about how much we love pork. (Remember my bourbon-plum bbq pulled pork?) I’m happy to be teaming up with the Ohio Pork Producers to chat about pork a little more and finally share this recipe with you.

In that earlier post, I mentioned the changes the National Pork Board recently made to the names of the different cuts of pork. I also mentioned this handy guide that will help you the next time you wander on up to the butcher’s counter. (If they’re on top of things — my butcher looked at me like I was crazy when I asked him for a New York Pork Roast for the bbq pulled pork. But they’ll catch on soon. Hopefully.)

When cooking pork, it is of utmost importance not to over cook. Ohio Pork Producers have come up with a fun hashtag: #PinkPork. When you’re cooking pork, you want to stop cooking at 145 degrees and let it rest so that it can come to 160 degrees. You’ll be left with juicy, delicious pork like this pork tenderloin. I recommend a great meat thermometer – I have a Themapen and I swear by it. I love it. I also plan to print this cooking chart to help me when preparing new pork recipes.

Just a few more quick things about this spice rubbed pork tenderloin recipe. It’s super easy. Mix up two teaspoons of each of the spices (only get one measuring spoon dirty!), rub on, sear, bake, rest, serve. It’s pretty enough to serve to guests and it’s delicious enough to be on your menu every week.

Spice-Rubbed Pork Tenderloin

Yield: 4-6 servings

Total Time: 40 minutes

Prep Time: 5 minutes

Cook Time: 30 minutes

Hands-down our family’s favorite way to prepare a juicy, flavorful spice rubbed pork tenderloin.

Print Recipe

Ingredients:

• two 1 and 1/2 pound pork tenderloins, fat trimmed and silver skin removed
• 1 and 1/2 teaspoons garlic powder
• 2 teaspoons dried oregano leaves
• 2 teaspoons cumin powder
• 2 teaspoons coriander
• 2 teaspoons dried thyme leaves
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil

Directions:

1. Preheat oven to 450 degrees Fahrenheit.
2. In a small bowl, mix together garlic, oregano, cumin, coriander, thyme, salt and pepper. Using your hands, rub this all over pork tenderloins.
3. In a large oven safe skillet over medium high heat, heat olive oil. When it is hot, add pork tenderloins and sear on all sides, or about 10 minutes (2-3 minutes per side — you want a nice brown color). Transfer to oven and bake for 20 minutes or until cooked to 145 degrees. Let meat rest for 5 minutes (should be 160 degrees at that point) prior to slicing and serving.

adapted from Ellie Krieger for Food Network

All images and text ©Rachel Cooks.

Verdict: I mentioned that it is one of my favorite (if not my very favorite) pork tenderloin recipe. I haven’t changed my mind.
Husband’s take: “I don’t even really like pork but I could eat this every night.” My kids love this too. Well, E does. N doesn’t really like any meat.
Changes I would make: None.
Difficulty: So easy!

Disclosure: This is a sponsored post written by me on behalf of the Ohio Pork Council and the Ohio Soybean Council. All opinions are, as always, my own. We love pork and we love this recipe. This post also contains an affiliate link.