Spice Rubbed Pork Tenderloin Recipe
Juicy and flavorful, this spice rubbed pork tenderloin recipe is hands-down our family's favorite way to prepare pork tenderloins.
Servings: 8
Ingredients
- 3 pounds 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 coarse ground black pepper
- 2 tablespoons olive oil
Instructions
- Preheat oven to 450°F.
- Prep pork by trimming fat and silver membrane if present.3 pounds pork tenderloins
- 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.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 coarse ground black pepper
- 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.2 tablespoons olive oil
- Carefully transfer skillet to preheated oven and bake for 15 to 18 minutes or until cooked to medium rare, 140-145°F (see note). Let meat rest for 5 minutes before slicing.
- Using a very sharp knife, slice tenderloins into approximately 1 inch slices. Serve immediately.
Video
Notes
- Cooking tip: It's important not to overcook pork tenderloins. Take the pork out of the oven just before it reaches the desired temperature (145°F) and let it rest briefly. The internal temperature will continue to rise a few degrees. The result will be juicy tender pork.
- 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. Really, any type of seasoning can be used. We love this blend but feel free to experiment with your own blend. You can also substitute my all purpose seasoning, if you prefer. Try a chili seasoning rub. Avoid rubs that contain sugar because the sugar tends to scorch when you sear the meat
- Storage: 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. To reheat the pork, I like to quickly sear the slices in a skillet. Microwaving pork tends to make it tough.
Nutrition
Serving: 6ounces pork | 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
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