This juicy, flavorful rubbed pork tenderloin is an incredibly simple, easy recipe to throw together on a weeknight to satisfy the entire family. The rub takes seconds few to put together, and packs a ton of flavor that permeates the meat. The not-so-secret ingredient in this recipe that really makes it is the herbaceous note. I use an herb that goes by many names, including Long-Leaf Thyme, Cuban Oregano, Mexican Mint, Spanish Thyme, and Indian Borage (see below for photo). You can substitute with any herb or herbs you’d like to subtly flavor the meat from the outside in.
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Sprinkle your herbs into the bottom of a roasting pan or casserole dish big enough to fit your tenderloin and pour in enough broth to only just cover the herbs.
Combine the salt, pepper, paprika, onion powder, and garlic powder until well-mixed, then sprinkle half of the spice rub in a thick line across a plate.
Place the tenderloin over the spice rub, then pour the rest over the top, rubbing the meat all over, then press it into the excess spice rub until there isn’t any left on the plate. Transfer the tenderloin to the pan or dish with broth in it.
Cook covered (or uncovered if you prefer a crispy crust) for 20 minutes, then remove the lid and cook for another 10-15 minutes, or until a meat thermometer reads 145°F. Remove from the oven and transfer to a cutting board. Rest for 5-10 minutes before carving to ensure that the meat reabsorbs its juices. Serve hot.
Spice-Rubbed Pork Tenderloin
Ingredients
- 1 pork tenderloin, dried well
- 2 Tbsp Cuban Oregano, or whatever herb(s) you have on hand, chopped (unless using small-leaved herbs like thyme)
- chicken stock or broth (amount varies depending on size of cookware)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- ¼ tsp freshly ground black pepper
- 1½ Tbsp kosher salt
Instructions
- Sprinkle your herbs into the bottom of a roasting pan or casserole dish big enough to fit your tenderloin and pour in enough broth to just cover the herbs.
- Combine the salt, pepper, paprika, onion powder, and garlic powder until well-mixed, then sprinkle half of the spice rub in a thick line across a plate.
- Place the tenderloin over the spice rub, then pour the rest over the top, rubbing the meat all over, then press it into the excess spice rub until there isn't any left on the plate.
- Transfer the tenderloin to the pan or dish. Cook covered (or uncovered if you prefer a crispy crust) for 20 minutes, then remove the lid and cook for another 10-15 minutes, or until a meat thermometer reads 145°F.
- Remove from the oven and transfer to a cutting board. Rest for 5-10 minutes before carving to ensure that the meat reabsorbs its juices. Serve hot.