Pork Tenderloin with Seasoned Rub

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I agree with most of the comments already posted - excellent, moist, easy but needs a sauce and it's very easy to get too much salt. Also took another suggestion and substituted rosemary for the coriander. Deglazed with white wine and stock and added dijon mustard & a bit of half & half to make the sauce. Picky kids liked it - so did hubby. Will definitely make again but leave out most of the salt.

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Awesome!

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I concur with several of the others here that the meat was very tender and flavorful, but sauce was a must. Be careful with the salt and the quantity of seasoning. I put a bit too much salt in mine and it easily became too salty. It almost can go with next to no salt at all. When I was searing my meet in the pan, the garlic was starting to brown too quickly, so I added a few tablespoons of white wine which made the already beautiful aroma that much better. Then, when I put it in the oven, I added about a quarter cup of white wine which made for a nice sauce when it blended with the herbs. I did two TL's at the same time and would probably add some stock with the wine so that there's enough sauce. Otherwise, the meat is moist and tender, but really lacking juice.

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I made this recipe after searching the Food Network website trying to find a pork tenderloin recipe requiring only ingredients I had in the house. I make pork tenderloin probably at least once a month and must say this is the best tasting recipe I have come across. I made the rub as directed and after applying to the tenderloin let the meat rest in the refrigerator for an hour to absorb some of the flavor. Seared as directed and finished in the oven for 15 mins. I deglazed the pan with white wine, a little butter and a tsp of Dijon mustard. Delicious! While the pork was juicy and tender, the reduction added a little something special to the overall dish. Served with roasted fingerlings and asparagus. Big hit in our house.

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This was great. I made 2 and my friend was suppose to take her portion to go,she wanted to taste it and it she and her girls ate half of it before she hit the road. I was happy it turned out that good. I did make your apple cider gravy from another one of your recipes my family LOVED it..

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I agree with several other users...
First of all, the smell of the rub was awesome and had the kitchen smelling great before I ever started cooking. I used 1/2 tsp of garlic salt in the rub and it needed just a touch more salt.
My garlic burned before I was ever done searing the meat on the stove top. Not sure how some are saying there's did not burn. The burned garlic combined with the coriander gave the meat a little bit of a bitter taste.
Next time I will replace coriander with Sage and will remove the garlic after it starts to brown.
Lastly, I wish someone would post a good recipe for a sauce. If this had a wine finishing sauce or some kind of sauce with it, it would be fantastic.

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This was a hit! moist and tender. I did not care for the oregano next time i will skip it. Thanks for the good eats!

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Very easy and very, very good. Pork was nice and moist and the flavor was the bomb.

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I followed this recipe for 2 one-pound tenderloins that came together in a package. I seasoned them and seared them in a cast iron skillet. The rub was very tasty and the meat turned out wonderfully. We deglazed the skillet to make a sauce for the meat. We will definitely make this pork dish again.

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Great recipe. Good flavor, easy, meat stays moist and tender. For those who like a little sauce, I seared the pork in an oven safe skillet and add some chicken stock to deglaze the pan and popped the whole thing in the oven to finish cooking. Very tastey!