5 minutes
Jump to Recipe This no-sugar pork tenderloin rub has delicious flavor from smoked paprika, thyme, allspice, garlic powder, salt and black pepper. It's very easy to use, just rub the tenderloin with olive oil, sprinkle with the rub and roast directly on a rimmed baking sheet. Serve with a potato side dish for a stellar weeknight meal you can make fast and with minimal effort.
Ingredients and notes:
- Because pork tenderloin is a lean cut of meat, it doesn't have as much natural flavor as cuts with higher fat content do. To make up for that I used bold and intense flavors in this rub, like smoked paprika, black pepper and allspice. (Allspice adds a hint of warmth and mellows the sharpness of the smoked paprika and the black pepper a bit.)
- You can use sweet smoked paprika or hot smoked paprika for this recipe. If you use sweet smoked paprika, the rub will be mildly spicy from the black pepper. If you use hot smoked paprika, the rub will be quite spicy!
How to use it:
See full ingredient amounts and instructions in the recipe card below!
- Heat the oven to 375 degrees F. Remove silver skin and excess fat from the pork tenderloin. Rub with mild olive oil, then sprinkle with the spice rub. Set directly onto a rimmed baking sheet.
- Roast the tenderloin. Remove the baking sheet from the oven and loosely cover the meat with aluminum foil. Let rest for 10 minutes, then slice and serve.
How to serve it:
This tenderloin is excellent with potato salad. I also love it with these crispy lemon roasted potatoes, the basil flavor works beautifully with the smoked paprika. You won't need any glaze or sauce for this tenderloin.
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Recipe
Pork Tenderloin Rub (no sugar)
Makes about 1 ½ tablespoons, which is enough for 2 pork tenderloins.
Print Version Pin Equipment:
- measuring spoons
- bowl
Ingredients:
- 1 ½ teaspoons smoked paprika (you can use sweet smoked paprika or hot smoked paprika)
- ¾ teaspoon garlic powder
- ¾ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ⅜ teaspoon ground allspice
Instructions:
- Add all ingredients to a bowl and stir until combined.
- If not using immediately, store in an airtight container in the pantry. The rub will keep for at least 6 months.
Notes:
How to use it:
- Heat the oven to 375 degrees F.
- Remove silver skin and excess fat from a pork tenderloin.
- Rub the tenderloin with mild olive oil (use about ½ tablespoon of oil for one tenderloin).
- Sprinkle the spice rub over the top and onto the sides of the meat. (Use about 2 ¼ teaspoons for one tenderloin.)
- Set the oiled and spice-rubbed tenderloin directly onto a rimmed baking sheet.
- Roast the tenderloin until its internal temperature registers at least 145 degrees F. on an instant read meat thermometer (about 25 minutes). Be sure to check the temperature in different spots and depths along the whole tenderloin.
- Remove the baking sheet from the oven and loosely cover the cooked meat with aluminum foil. Let rest for 10 minutes.
- Slice the tenderloin and serve.
More sugar-free paprika dry rubs you might like:
- This chicken wing rub is great for baking wings in the oven.
- This pulled pork dry rub has a bold and intense flavor from both Hungarian and smoked paprika.
Comments
No Comments