Dry-Rubbed Roasted Pork Tenderloin Recipe

Why You'll Love this Recipe

• Very simple dish to prepare with an easy cooking method.
• Excellent flavor.
• Great taste with or without a sauce!
• The exact preparation can be grilled instead of roasted!
• Pork loin is a great cut of meat that is relatively inexpensive.

Dry Rubs vs Marinades for Pork Tenderloins

Dry rubs and marinades are two of the most popular and effective techniques to flavor food before cooking. Although common in barbequing, dry rubs are a very effective way to impart flavor onto a variety of proteins no matter how you are cooking them. Marinades do the same thing in a very different way. 

For a pork tenderloin, a great dry rub like the one in this recipe is one of our favorite ways to flavor this lean cut of meat. The flavors just seem to jump out more and it takes far less time to prepare pork tenderloin this way than it does to marinate it.   

Ingredients

Here are the simple ingredients you need to make this dry rub recipe for roasted pork tenderloin:

• Pork Tenderloin: Ours are usually right around 14-16 ounces (about 1 lb), but anything between 1 to 1.5 lbs will work.
• Olive Oil: Just a little olive oil is applied to the pork tenderloin before the dry rub is used so that the rub sticks to the outside of the pork.
• Kosher Salt: Not only does the salt enhance all of the flavors in the dry rub, but it helps to dry-brine the tenderloin a bit so it will be juicier when cooked.
• Black Pepper: Simple black pepper gives a nice bite to the flavor profile.
• Cinnamon: The secret ingredient makes everything else pop and delivers a mouthwatering aroma and flavor.
• Marjoram: Dried marjoram is a great herb to use when making a dry rub and offers a nice understated flavor to the pork. This herb is easy to find at the grocery store as well.

See recipe card below for quantities.

Substitutions

Here are a couple of common substitutions for the ingredients in this recipe:

• Marjoram: Oregano is a fine substitute for marjoram, but it is more assertive, so use a little less if desired.
• Black Pepper: Green or white pepper also work well with a slightly different flavor profile.

How to Make Dry-Rubbed Pork Tenderloin

This is a simple recipe that takes very little active cooking time. Simply rub the tenderloin with a little olive oil, sprinkle with the pork tenderloin rub ingredients and massage it into the meat. Let it rest in the fridge for an hour or two, then roast! It only takes about a half-hour in the oven and you can tailor your meal around this delicious and simple dry-rubbed pork tenderloin!

Equipment

Here is what you need to make this dish

• Roasting pan with rack
• Instant-read thermometer / meat thermometer

Step-by-Step Instructions

Prepare the Pork

• Rub the pork tenderloin with the olive oil all over. Sprinkle the dry rub seasoning mix over the pork and gently rub it into the sides of the meat. Place pork on a roasting pan with a rack (or rack over a sheet pan) and place in the refrigerator for 1-2 hours. 

Roast the Tenderloin

• Preheat the oven to 400°F. Remove the seasoned pork tenderloin from the refrigerator and place the roasting pan in the preheated oven. Let the pork cook for 20 minutes, then start checking the internal temperature at the thickest part of the tenderloin. The total cook time should be between 25 and 30 minutes, but when the thermometer reads 136°F, remove the tenderloin from the oven because there will be carryover cooking of about 10°F when it rests. 
• Once done, place tenderloin on a cutting board and gently tent with aluminum foil (don't wrap it tight, just place the sheet over the meat).  

Rest and Serve

• Let the pork rest until the internal temperature reaches 145°F. This will take around 5 minutes. Slice the tenderloin with a sharp knife and serve!

Variations

Here are a couple ways to change up this recipe:

• The pork rub recipe can be used on pork chops, ribs or chicken with delicious results!
• You can grill the pork tenderloin with excellent results. 
• A nice red wine reduction sauce is a fantastic way to elevate this pork tender pork tenderloin!

Storage

How to store leftover pork tenderloin:

• Once the tenderloin cools to room temperature, store in a covered airtight container in the refrigerator for up to 5 days.

How to reheat leftover pork tenderloin:

• Wrap the pork in foil and reheat in the oven at 350°F until warmed through - this should take about 15 minutes.

Can you freeze leftover dry-rubbed pork tenderloin?

Yes you can freeze leftover pork tenderloin and it works well. Cool the leftovers completely, then tightly wrap in plastic wrap, then place in a freezer-safe zip top bag. It will keep well for 3 months. To reheat, thaw in the refrigerator overnight, then follow the above directions to reheat leftovers.

Troubleshooting

If you don't have time to chill the pork tenderloin before cooking, it will still have enough flavor from the dry rub, but it may not be as juicy as it would if you let the dry rub set on the meat in the fridge for 1-2 hours. We highly recommend not skipping this simple step of chilling the seasoned meat before roasting.

Additionally any vegetable, such as sautéed zucchini, broccolini or a salad with a nice vinaigrette for a lighter summer dish. Or a hearty Brussels sprout recipe or some glazed carrots for a heartier fall or winter dish.

What Wines To Drink with Pork Tenderloin

Our go-to for pork tenderloin is a Russian River Valley Pinot Noir. But there are other good options, such as Beaujolais, or even a young Chianti. Rosé will work well also, and so will a riesling if you want a white wine. Full-bodied, malty beers (like German bock, English brown ale, etc.) that aren't heavily hopped also pair very well with this pork tenderloin.