- Prepare the Ingredients
Gather all ingredients: 1 lb pork tenderloin, 1 tbsp olive oil, 2 tbsp light brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, ½ tsp black pepper, ½ tsp dried thyme, and ¼ tsp cayenne pepper. Pat the pork tenderloin completely dry with paper towels and place it on a clean plate or cutting board. This is the most crucial step for the seasoning to stick properly.
- Mix the Dry Rub
In a small bowl, combine the light brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, dried thyme, and cayenne pepper. Use a fork or small whisk to blend everything thoroughly, breaking up any lumps in the brown sugar. The mixture should be a uniform, fragrant, reddish-brown color.
- Coat the Pork
Drizzle the olive oil over the dried pork tenderloin. Use your hands to rub the oil evenly over the entire surface. This creates a 'glue' for the rub. Next, sprinkle the dry spice mixture generously over all sides of the tenderloin, then pat and rub it in firmly with your fingers to form an even, cohesive layer that completely coats the meat.
- Cook to Perfection
Preheat your oven to 400°F (200°C). Place the seasoned tenderloin on a baking sheet or in an oven-safe skillet. Roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) when measured with an instant-read thermometer inserted into the thickest part. The exterior should be dark and caramelized. Remove from oven, tent loosely with foil, and let rest for 5-10 minutes before slicing against the grain.
- Calories:220 kcal
- Protein:24 g
- Carbohydrates:9 g
- Sugar:7 g
- Salt:0.6 g
- Energy:920 kJ
- Fat:9 g
Have you ever pulled a pork tenderloin from the oven only to be met with a sigh? The meat is cooked, sure, but the flavor is… just there. It lacks that soul-satisfying, memorable punch. Let me tell you, the right seasoning for pork tenderloin is the single greatest trick in a home cook’s playbook. It’s what transforms a simple cut into a dinner party showstopper with just a few pantry staples. This isn’t about hiding the pork’s delicate nature, but about building a sweet, smoky, savory crust that locks in juices and creates pure magic with every slice.
The Magic of This All-Purpose Seasoning for Pork Tenderloin
This mixture has its roots in the smoky hills of Memphis and the sweet, sticky traditions of Kansas City. While not a true rub in the competition sense, it’s my everyday workhorse. The beauty is in the balance: brown sugar for caramelization and sweetness, paprika for earthy depth and that gorgeous brick-red color, and a careful pinch of cayenne that whispers warmth rather than shouting heat. It’s a forgiving blend that celebrates, rather than overpowers, the tenderloin’s natural flavor.
Unlocking Flavor with a Simple Pat-Dry
My ‘aha!’ moment came when I stopped rubbing the mixture onto wet meat. If your tenderloin is even slightly damp, the rub will clump and steam instead of forming a proper crust. The single most important pro-tip? Pat your tenderloin absolutely dry with paper towels. This creates a tacky surface for the spice blend to adhere to, guaranteeing that beautiful, flavorful bark we all crave.
Serving & Pairing: Think Beyond the Plate
This seasoned pork tenderloin is incredibly versatile. Sliced and fanned out over creamy grits or a pile of roasted seasonal vegetables, it’s a complete meal. For a casual summer feast, nothing beats it alongside a bright, crunchy slaw and grilled corn. Wine-wise, a medium-bodied Zinfandel with its jammy berry notes can handle the sweetness, or opt for a crisp, hoppy IPA to cut through the richness.
Creative Twists and Oven Alternatives
This blend is your launchpad. For a bbq pork tenderloin in oven, slather the seasoned meat with your favorite sauce during the last 10 minutes of roasting. To grill, knowing what temperature to grill pork tenderloin (aim for a steady medium-high, around 400°F) is key for perfect grill marks without drying it out. Leftovers? They’re destiny. Pile thin slices on a soft bun with more slaw and a swipe of sauce for an epic bbq pork tenderloin sandwich.
Make-Ahead & Storage Tips
The dry rub itself is a meal-prep superstar. Mix a double or triple batch and store it in an airtight jar in a cool, dark place for up to 3 months. You can also coat the tenderloin up to 24 hours in advance and let it rest, uncovered, on a rack in the fridge. This allows the flavors to penetrate even deeper.
Your Pork Tenderloin Questions, Answered
Can I use this on other cuts of pork? Absolutely! It’s fantastic on chops, ribs, or even a pork shoulder for pulled pork. Adjust cooking times accordingly.
Is it spicy? As written, it has a gentle warmth. For more kick, increase the cayenne. For a family-friendly version, omit it entirely.
What if I don’t have smoked paprika? Regular sweet paprika works, but you’ll lose the subtle smoky nuance. A tiny pinch of cumin can help bridge the gap.
Ready to make dinner unforgettable? Grab your spices and a trusty pork tenderloin. This simple seasoning for pork tenderloin is about to become your new secret weapon. I’d love to hear how it turns out for you—share your stories and photos in the comments! For more foundational cooking techniques that make a world of difference, I always turn to the experts at Serious Eats.
