Ingredients
- 1 tablespoon dried oregano
- 1 tablespoon coriander seed
- 1 tablespoon cumin seed
- 1 tablespoon fennel seed
- 1 tablespoon mustard seed
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 2 tablespoons Spanish paprika
- 1/2 tablespoon black pepper
- 2 bay leaves
- 1 (1 1/2 pound) pork tenderloin
Directions
Combine all ingredients except the tenderloin and grind in a spice grinder. Cover the tenderloin with the rub and marinate for 30 minutes.
Preheat grill or broiler to high. Grill the pork until an inserted thermometer reads 140 degrees F, about 15 to 18 minutes. Let roast rest for 5 minutes before slicing.
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By Missy45654
Penticton, BC
on August 18, 2011
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This recipe made a lot of dry rub, and it was delicious! I would definitely recommend it!
By ginadavis2
on June 06, 2011
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Didn't wait more than 10 minutes after putting rub on pork, family wanted dinner.Wrapped pork tenderloin in foil cooked on the grill 20 mins then unwrapped.Cooked till pork was 160 degrees.It was quick and the family loved it.This one is a keeper.
By jjumpup2_2192810
Edmonds, WA
on June 08, 2009
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I typically don't use dry rubs and don't grill pork tenderloin, but wanted something different from my usual roasted pork with garlic-rosemary seasoning. This was a wonderful surprise. Everybody gobbled it down.
We grilled it and timed cooking using a thermometer (we had a pretty large chunk of pork and it took a bit longer than the time stated in the recipe. I seasoned the pork liberally but still have a good-sized batch of the rub left over. No problem. I'll be trying it on chicken next...
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