Dry Rub Pork Tenderloin Recipes

Steps:

• Preheat the oven to 450 degrees F.
• In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
• In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

Steps:

• Combine all ingredients except the tenderloin and grind in a spice grinder. Cover the tenderloin with the rub and marinate for 30 minutes.
• Preheat grill or broiler to high. Grill the pork until an inserted thermometer reads 140 degrees F, about 15 to 18 minutes. Let roast rest for 5 minutes before slicing.

Steps:

• Mix paprika, brown sugar, salt, garlic powder, black pepper, chili powder, cayenne pepper, onion powder, ground chipotle chile pepper, cumin, and mustard powder together in a bowl.

Steps:

• In a small bowl, combine the first seven ingredients; rub over pork. Place in a large ungreased shallow glass dish. Cover and refrigerate for up to 8 hours., Place tenderloins on a rack in a shallow roasting pan. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Steps:

• Pat generously on any cut of pork or chicken. Can smoke or grill immediately, or wrap in plastic wrap overnight in the refrigerator.

Steps:

• In a bowl stir together brown sugar, white sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, cayenne, cumin, paprika and crushed thyme.
• Make small slits and stuff a garlic clove in the slit (do this all over the roast).
• Rub the pork loin all over generously with olive oil then rub the roast all over with about 1/2 to 3/4 cup dry using your hands to rub in the spices (store the remaining rub tightly covered in a glass jar in refrigerator to use for the next time).
• Cover the roast with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours.
• Place roast in a foil-lined shallow roasting pan.
• Let the roast sit out at room temperature for a couple hours.
• Roast uncovered at 350 degrees F until the internal temperature is 150°F the cooking time will vary depending on the size of your roast.
• Remove and cover with foil, let stand for 20 minutes before slicing.
• *NOTE* Store the remaining half of the spice rub in an airtight container at room temperature for up to 3 months.

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.