Pork Tenderloin Recipe with Easy Spice Rub

Hands-down our favorite way to prepare a juicy, flavorful spice-rubbed pork tenderloin. Try this pork tenderloin 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 also really like this recipe for pork tenderloin with apples and onions, perfect for fall. And if you’re looking for a really quick way to prepare pork tenderloin, try these pork medallions with lemon garlic sauce.

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 you’re cooking pork, it is of utmost importance not to overcook it.

For perfectly cooked pork, you want to stop cooking at 145 degrees, removing the pork from the oven, and then let the meat rest at least 5 minutes 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.

About this pork tenderloin recipe

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 easy enough to be on your menu every week.

This recipe is also Whole 30 compliant, keto and paleo friendly, and because pork tenderloin is so lean, it’s a healthy choice for anyone. A three ounce serving of pork tenderloin is less than 150 calories and contains 22 grams of protein. And it’s delicious!

Wondering what to serve with spice rubbed pork tenderloin?

Here’s a few of my favorite side dishes that would pair perfectly with this easy pork recipe:

 

• Sautéed Mushrooms with Wine and Garlic
• Instant Pot Mashed Potatoes
• Stovetop Scalloped Potatoes (so easy!)
• Crock Pot Carrots with Cinnamon Glaze
• Green Beans with Bacon, Garlic, and Onion
• Sautéed Mushrooms with Garlic Butter
• Instant Pot Baked Potatoes or Instant Pot Sweet Potatoes
• Bruschetta Orzo Pasta Salad
• Cauliflower Rice

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Spice Rubbed Pork Tenderloin Recipe

4.46 from 11 votes

Prep Time: 5 mins

Cook Time: 30 mins

Additional Time: 5 mins

Total Time: 40 mins

8 servings

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Juicy and flavorful, this spice rubbed pork tenderloin recipe is hands-down our family's favorite way to prepare pork tenderloins.

Ingredients

• ▢ 3 lb. pork tenderloins (2 tenderloins, each 1½ pounds)
• ▢ 2 teaspoons dried oregano leaves
• ▢ 2 teaspoons dried thyme leaves
• ▢ 2 teaspoons ground cumin
• ▢ 2 teaspoons paprika
• ▢ 2 teaspoons kosher salt
• ▢ 1 ½ teaspoons garlic powder
• ▢ 1 ½ teaspoons ground coriander
• ▢ 1 teaspoon ground black pepper
• ▢ 2 tablespoons olive oil

Instructions

• Preheat oven to 450°F.
• Prep pork by trimming fat and silver membrane if present.
• In a small bowl, mix together oregano, thyme, cumin, paprika, salt, garlic powder, coriander, and black pepper. Using your hands, rub this all over pork tenderloins.
• 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, 2 to 3 minutes per side, or about 10 minutes total, until the pork is nicely browned.
• Carefully transfer skillet to preheated oven and bake for 15 to 18 minutes or until cooked to medium rare (140-145°F). Let meat rest for 5 minutes before slicing.
• Using a very sharp knife, slice tenderloins into approx. 1 inch slices. Serve immediately.

Notes

• Feel free to customize the spice mixture. If you're a garlic fan, increase the amount of garlic powder. If you like a little more heat, add a dash of cayenne red pepper.
• Leftover pork can be refrigerated for 3 to 4 days or frozen for 2 to 3 months. I like to slice the cooked pork before freezing it because it thaws more quickly. 

Nutrition Information

Serving: 6oz., Calories: 224kcal, Carbohydrates: 2g, Protein: 36g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 111mg, Sodium: 673mg, Potassium: 714mg, Fiber: 1g, Sugar: 0.1g, Vitamin A: 64IU, Vitamin C: 2mg, Calcium: 31mg, Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

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.

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