Pork Tenderloin with Seasoned Rub

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This was a family-pleasing meal!

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My family loves this even my picky kids who always ask for more

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juicy and flavorful!!!

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I read some suggestions about not burning the garlic, good advice! I smashed whole cloves (4-5and sauteed them until they were golden brown in the olive oil and then removed them and put them aside before browning the meat.

Another person recommended adding white wine (deglaze the pan, Dijon mustard and butter to the pan drippings to make a gravy. Take it a step further and add the golden brown sauteed garlic you removed earlier and minced while the meat was roasting and a 1/4 tsp of cumin, oregano, corriander and thyme to the gravy. Salt & pepper to taste. Serve as you wish - some people like the gravy under the meat others like it over the meat.

I used an internal meat temperature of 150-155F. Best to check after 15 minutes. Let the meat rest under foil while you make the gravy.

This is an elegant dish!

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Delicious. The seasoning rub gave great flavor, and the pork came out very moist and juicy. Watch the cooking time though - 20 minutes will be too much if the tenderloin isn't very thick. Great served with apple sauce or chutney as well.

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This was a great rub for any meat. I wish they would say how much salt to put on because I used a little too much. I think next time I will use 1/8 teaspoon. I cooked Roasted Broccoli(FoodNetwork the last 5 mins. after I added the roast at the same temperature. Finished off with the "Mixed Greens w/Mandarin Oranges and Walnuts"(FoodNetwork. Fast, easy, healthy and delish!!!

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i'm used to eating lots of chicken and lots of weight watchers recipes that i have to doctor in order to make them have enough flavor, so this was a really nice change. i never make pork and i've never cooked a pork tenderloin in my life, so i was quite proud of myself that this came out really juicy and perfect. my only gripe was that it was a bit salty, so if i make this again, i'd reduce the salt a bit - otherwise, it was really good.

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Spectacular - the herbs were a perfect combination. I guilded the lilly a bit and at the very end added two strips of thin sliced bacon on top, then broiled. Leftovers made wonderful sandwiches too!

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this is absolutely delicious! I didn't have coriander or thyme...I omitted the coriander and substituted dried basil for the thyme....so good and so easy.
I think this would be a great rub for chicken too.

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Simple, quick and our family loved it. We'll be enjoying this regularly. :