Pork Tenderloin with Seasoned Rub
This straightforward recipe features a succulent pork tenderloin seasoned with an aromatic herb and spice rub. The tenderloin is first seared to create a beautiful crust, then finished in the oven, resulting in a perfectly cooked, flavorful main dish. It's an easy and healthy option, ideal for weeknight dinners.
Equipment
- 1 Mixing Bowl For combining dry rub ingredients
- 1 Large Skillet Oven-safe preferable for searing
- 1 Tongs For handling hot meat
- 1 Roasting pan For oven baking
- 1 Cutting Board For slicing cooked tenderloin
Ingredients
Main
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried thyme
- Salt
- 1 1/4 pounds pork tenderloin
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
Instructions
- 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.
Notes
For optimal flavor, ensure the dry rub generously coats all surfaces of the pork tenderloin; pressing gently helps it adhere. Achieving a good sear in a hot skillet before roasting is crucial for developing a rich, caramelized crust through the Maillard reaction, which locks in juices. Monitor the internal temperature, aiming for 145°F (63°C) for medium-rare pork. Always allow the tenderloin to rest for 5-10 minutes after baking; this redistributes the juices, ensuring a tender and moist final product. Consider deglazing the searing pan with a splash of broth or wine to create a quick pan sauce for added depth.