Pork Tenderloin Rub Recipes

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HERB-RUBBED PORK TENDERLOIN

If you want a quick recipe using lean pork tenderloin, try this one. In minutes, you can create a great-tasting rub using spices you already have in your cupboard. This rub has a nice little kick to it so you won't miss the salt, either.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 8



Herb-Rubbed Pork Tenderloin image

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.

Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 46mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

1 tablespoon garlic powder
2 teaspoons brown sugar
2 teaspoons rubbed sage
1-1/2 teaspoons dried thyme
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
2 pork tenderloins (1 pound each)

PORK ROAST WITH THE WORLD'S BEST RUB

A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.

Provided by DADCOOKS

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 5h10m

Yield 6

Number Of Ingredients 13



Pork Roast with the World's Best Rub image

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.

Nutrition Facts : Calories 359.4 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 16.8 g, Fiber 0.6 g, Protein 30.9 g, SaturatedFat 6.1 g, Sodium 1032.6 mg, Sugar 18.1 g

½ cup brown sugar
1 tablespoon coarsely ground black pepper
1 tablespoon kosher salt
1 ½ teaspoons garlic powder
1 teaspoon dry mustard powder
½ teaspoon ground ginger
½ teaspoon onion powder
½ teaspoon red pepper flakes
½ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon dried thyme leaves
1 (2 1/2 pound) boneless pork loin roast

HONEY & SPICE PORK TENDERLOIN RUB

Make our Honey & Spice Pork Tenderloin Rub with spices, tangy dressing and thick honey. Honey & Spice Pork Tenderloin Rub tastes like an island vacation.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 45m

Yield 4 servings

Number Of Ingredients 8



Honey & Spice Pork Tenderloin Rub image

Steps:

  • Heat grill to medium heat.
  • Brush meat with 2 Tbsp. dressing. Mix dry seasonings; rub onto meat. Let stand 10 min. Meanwhile, mix remaining dressing and honey.
  • Grill meat 20 to 25 min. or until done (145ºF), turning and brushing occasionally with remaining dressing mixture after 15 min.
  • Transfer meat to cutting board; cover. Let stand 3 min. before slicing.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 22 g

1 pork tenderloin (1 lb.)
1/4 cup KRAFT Classic CATALINA Dressing, divided
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. dried thyme leaves
1 Tbsp. honey

EVERYTHING PORK DRY RUB

Great rub for smoking or roasting pork, or for use in a slow cooker on a Boston butt. Great for ribs, too.

Provided by Jamie

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 12

Number Of Ingredients 11



Everything Pork Dry Rub image

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.

Nutrition Facts : Calories 30.2 calories, Carbohydrate 6.2 g, Fat 0.7 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 969.7 mg, Sugar 3.1 g

¼ cup paprika
2 tablespoons firmly packed dark brown sugar
2 tablespoons kosher salt
2 tablespoons garlic powder
1 tablespoon fresh-ground black pepper
1 tablespoon chili powder
1 tablespoon cayenne pepper, or more to taste
1 tablespoon onion powder
1 tablespoon ground dried chipotle chili pepper
1 ½ teaspoons ground cumin
1 ½ teaspoons dry mustard powder

GRILLED PORK TENDERLOIN WITH A BASIC DRY RUB

Provided by Food Network

Categories     main-dish

Time 52m

Yield 4 to 6 servings

Number Of Ingredients 12



Grilled Pork Tenderloin with a Basic Dry Rub image

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.

1 tablespoon dried oregano
1 tablespoon coriander seed
1 tablespoon cumin seed
1 tablespoon fennel seed
1 tablespoon mustard seed
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
2 tablespoons Spanish paprika
1/2 tablespoon black pepper
2 bay leaves
1 (1 1/2 pound) pork tenderloin

SEARED PORK TENDERLOIN WITH COCOA SPICE RUB

The spice rub for this is fantastic! At first I was a bit skeptical after I had mixed all the spices together and smelled it. BUT, after I rubbed it into the pork tenderloin and started searing it, this incredible smell filled my kitchen. I got this recipe from Easy Entertaining with Michael Chiarello. My husband, the meat-eater, loved it!

Provided by Kozmic Blues

Categories     Pork

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9



Seared Pork Tenderloin With Cocoa Spice Rub image

Steps:

  • Preheat oven to 400 degrees.
  • In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop.
  • Remove from heat and grind to fine powder in a spice mill or coffee grinder.
  • Mix the ground pepper and coriander with remaining spices, cocoa and salt.
  • Trim the pork tenderloins of fat and silver skin.
  • Rub with a generous amount of the cocoa spice rub.
  • Heat the olive oil in a large, ovenproof saute pan over medium high heat until hot but not smoking.
  • Sear each tenderloin on all sides until a rich brown color, about 2 minutes on each side.
  • Remove tenderloins from heat and finish in the oven for about 10 minutes or until cooked through or until internal temp reads 150 degrees.
  • Let the tenderloins rest out of the oven for at LEAST 10 minutes before carving.
  • Extra cocoa spice rub will keep in an airtight container for up to 3 months.

Nutrition Facts : Calories 359.3, Fat 16.4, SaturatedFat 5.1, Cholesterol 149.7, Sodium 3601.9, Carbohydrate 5.1, Fiber 3.3, Sugar 0.3, Protein 47.3

1 tablespoon whole white peppercorns
1 tablespoon whole coriander seed
4 1/2 tablespoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
3 1/2 tablespoons unsweetened cocoa
4 tablespoons sea salt or 4 tablespoons kosher salt (ok)
2 (2 lb) pork tenderloin
2 tablespoons extra virgin olive oil

BISTRO HERB-RUBBED PORK TENDERLOIN

A mouthwatering rub featuring fresh tarragon, thyme and rosemary releases rich, bold flavor as this pork entree sizzles. Served with a delectable thickened sauce, it's crazy good! -Naylet LaRochelle, Miami

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12



Bistro Herb-Rubbed Pork Tenderloin image

Steps:

  • In a small bowl, combine tarragon, thyme, rosemary, garlic, paprika, salt, pepper and 4 tablespoons oil. Flatten pork slices to 1/4-in. thickness. Rub slices with herb mixture; cover and refrigerate 15 minutes., In a large skillet, cook pork in remaining oil in batches over medium-high heat 1-2 minutes on each side or until browned. Remove and keep warm., Stir flour into pan until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pork and sprinkle with chives.

Nutrition Facts : Calories 330 calories, Fat 24g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 628mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein.

3 tablespoons minced fresh tarragon
2 tablespoons minced fresh thyme
1 tablespoon minced fresh rosemary
2 garlic cloves, minced
2 teaspoons smoked paprika
1 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
6 tablespoons olive oil, divided
1 pork tenderloin (1 pound), cut into 12 slices
1 tablespoon all-purpose flour
1/2 cup beef broth
2 tablespoons minced fresh chives

GRILLED PORK TENDERLOIN WITH ITALIAN RUB

You will want to grill this over indirect heat. What I do is light one side of my grill and then place the tenderloins on the other side. You do not want the flame directly under the meat.

Provided by Kim127

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8



Grilled Pork Tenderloin With Italian Rub image

Steps:

  • Preheat grill for indirect cooking.
  • Finely chop together rosemary and other spices.
  • Rub into surface of pork tenderloins.
  • Place tenderloins on grill over medium indirect heat.
  • Grill for 25-35 minutes or until internal temperature of the meat reaches 155 degrees.
  • Let the tenderloins rest for about 5 minutes; slice and serve!

Nutrition Facts : Calories 185.4, Fat 5.4, SaturatedFat 1.8, Cholesterol 98.3, Sodium 176, Carbohydrate 0.9, Fiber 0.3, Protein 31.4

2 (1 lb) pork tenderloin
1 tablespoon chopped fresh rosemary
1 tablespoon chopped garlic
1 teaspoon dried oregano leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon ground black pepper

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