- Prepare the Ingredients
Measure out 2 tablespoons sweet paprika, 1 tablespoon brown sugar, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon coarse black pepper, 2 teaspoons kosher salt, 1 teaspoon dried thyme, and 1 teaspoon ground cumin. Have a small mixing bowl and a fork or whisk ready.
- Combine the Spices
Add all the measured spices, herbs, sugar, and salt into your mixing bowl. Using a fork or a small whisk, stir everything together thoroughly for about 30 seconds. The goal is a completely uniform, light brown mixture with no clumps of any single ingredient.
- Test and Adjust
Take a tiny pinch of the seasoning and rub it between your fingers to release the aromas, then taste it. The flavor should be balanced—savory, sweet, and aromatic. If you prefer more heat, add a pinch of cayenne now. Adjust salt only after cooking a test piece of meat.
- Store or Use Immediately
Your seasoning for pork tenderloin is ready! For immediate use, pat a 1.5 lb pork tenderloin dry, then coat it evenly with 1.5-2 tablespoons of the rub. For storage, funnel the mixture into an airtight glass jar or container. Label it and store in a cool, dark pantry.
- Calories:20 kcal
- Protein:0.5 g
- Carbohydrates:4 g
- Sugar:2 g
- Salt:0.8 g
- Energy:84 kJ
- Fat:0.2 g
Here’s a confession: I used to keep a pantry of half-used, clumpy spice blends just to season pork tenderloin. Then I realized the magic is in making your own. This bold, all-purpose seasoning for pork tenderloin has become my not-so-secret weapon. It forms a gorgeous, savory crust that locks in the meat’s natural juices, turning a simple cut into a weeknight hero or a show-stopping centerpiece.
The Secret to a Perfect Seasoning for Pork Tenderloin
This particular mixture isn’t born from a dusty old cookbook, but from a stubborn love for depth over saltiness. It’s the ultimate blank canvas—think of it as your pork’s new favorite jacket.
Building a Flavor Foundation
What makes it sing is the balance. Sweet paprika and brown sugar meet savory garlic and onion powders, while a whisper of cumin adds smoky intrigue. The real MVP, though, is black pepper. A coarse grind is essential; it gives the rub texture and a warm, aromatic bite that truly elevates the whole dish. If you’ve been wondering what temperature to grill pork tenderloin, the answer is 400°F—and this crust can handle the heat.
The One Pro-Tip You Can’t Skip
My ‘aha’ moment? Patience. After massaging the rub onto the meat, let it sit at room temperature for at least 20 minutes. This isn’t just marinating; it’s giving the salt time to work its magic, drawing out a little moisture and then pulling the flavors back in. The result is a deeper, more integrated taste in every bite. It’s a small step that makes a monumental difference.
Serving & Pairing Ideas
This isn’t just for roasting. Slice the cooked, perfectly seasoned pork thin and pile it high on a brioche bun with crunchy slaw for an epic bbq pork tenderloin sandwich. For a more elegant appetizer, slice it into medallions and serve with a tangy apple chutney. A crisp, dry Riesling or a hoppy IPA cuts through the richness beautifully.
Variations & Substitutions
Got a smoker? Swap the sweet paprika for smoked. For a kick, add a pinch of cayenne. This blend is also fantastic for bbq pork tenderloin in oven recipes; just add a brush of sauce in the last 10 minutes of cooking. If you’re avoiding sugar, omit the brown sugar—the other spices carry plenty of flavor on their own.
Make-Ahead & Storage Tips
The beauty of this dry rub is its shelf life. Whip up a quadruple batch and store it in a cool, dark place in an airtight jar for up to 3 months. It’s your instant flavor boost, ready to go. Leftover cooked pork keeps beautifully for 3-4 days and makes incredible salads or quick tacos.
Your Pork Seasoning Questions, Answered
Can I use this on other cuts of meat?
Absolutely! It’s wonderful on pork chops, chicken thighs, and even sprinkled over roasted potatoes.
How much rub do I need per tenderloin?
For a standard 1 to 1.5-pound tenderloin, about 1.5 to 2 tablespoons of this mixture is perfect for a generous, even coat.
I hope this recipe becomes as much of a staple in your kitchen as it is in mine. It’s proof that the best seasoning for pork tenderloin is the one you make with intention. For more inspiration on technique, I often turn to the great folks at Serious Eats. Now, go preheat that oven—your masterpiece awaits! Let me know how it turns out in the comments, or browse our recipe collection for your next project.
