Pork Tenderloin Rub (no sugar)
Makes about 1 ½ tablespoons, which is enough for 2 pork tenderloins.
Servings: 8
Calories (Estimated): 3kcal
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.
Recipe 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.
