Pork Tenderloin with Seasoned Rub

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Good recipe, very easy, but I felt it needed some kind of sauce. The meat was moist but needed something else to complement it.

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very good. I will not add the garlic next time as it burned. Took 10 minutes for a nice searing. Roasted in convection setting for 17 minutes...came out perfect. Also used Williams Sonoma Port Wine finishing sauce. Served with a baked potato and green salad. Will make again for sure!

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This was delicious! I did double the rub because we like a lot of flavor. Definitely will make this again!!!

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The flavor was great - the combination of the spices was delicious. I did add 1/2 teaspon of salt. My garlic didn't burt, but I kept rotating the tenderloins so that the garlic was sticking to them. My husband was really surprised at how delicious and tender it was. We will definitely make this again.

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I had some sage to use up so I added it along with the garlic and oil in the searing process and it went perfect with this recipe. There were 2 tenderloins in my packet so I doubled the rub ingredients. The flavor of this is awesome. Next time I will monitor the meat a little more closely to get it to the perfect temp. If I would have cooked it 1 minute longer it would have started to dry out some. This is definitely going into the family cookbook. It was be a great dish to serve company.

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I have avoided pork because it always comes out dry and chewy. This was lovely, and so easy. My garlic didn't burn, but it was close!

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Grilled the pork, came out perfect! Only used half the spices on the pork, used the rest on roasted olive oil potatoes. Served with lemon, fantastic!

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So easy the boyfriend could make it. Took someone's advice on the reviews and used a meat thermometer to get the meat to around 145 and it cooked to perfection ~ still pink at the center. We used a larger cut at almost 3 lbs. (doubled the recipe accordingly but it probably didn't bake longer than 25 minutes. Easy to whip the ingredients together and cooks up so quickly. A great meal in a less than an hour! Highly recommended!!

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This is now a go-to recipe for me and my husband. The spice rub has so much flavor, and the sear/roasting times are perfect. I found that the raw garlic had a tendency to burn in this recipe though, so I've played around with that a little. I've infused the tenderloin with the garlic, and i've omitted it altogether in lieu of adding more ground garlic to the spice rub. I've had better results both ways.

One of our favorite things about this recipe is that it tastes like we're being indulgent, while in reality, we're just getting a great tasting, healthy, and affordable meal. That makes a staple in our book!

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For the method of cooking alone. I didn't have coriander, so I used fresh rosemary and fresh thyme instead . I cooked 2 pork tenderloins, as that's the way they come at Costco, to an internal temp of 140.

Unbelievably tender and flavorful last night. But the best was today, with the second tenderloin. Cold and sliced thin...better than the best deli roast beef.

To all "new" or inexperienced cooks, I recommend this: Search the site for what you want to cook, read the recipes and REVIEWS for the most highly rated recipes (fellow cooks have great ideas...and then GO FOR IT! It works every time. Thanks, Ellie. This was the first recipe of yours I've used, but it won't be the last.