Pork Tenderloin with Seasoned Rub

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Great easy recipe. The pork came out moist and flavorful and it smells wonderful when it's cooking. Since I don't really like cumin all that much, I cut the amount to 1/2 teaspoon. For the garlic, I smashed a couple of cloves, browned them in the hot oil, then removed them before searing the pork. This way the garlic didn't burn. The best part is my husband loved it and can't wait until I make it again.

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So delicious. The house smells great and I am grateful for a satisfying, healthful main course!

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I made this for dinner last night and it was delicious! The rub gave the pork a great flavor and it turned out juicy & tender. I had company and they couldn't stop telling me how delicious it was : I paired the pork tenderloin with french potatoes (potatoes that are similar to scalloped but baked in cream, garlic, and butter and southern green beans, it was an excellent pairing! happy cooking!

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Great recipe for a week night! Fast, Easy, and very tasty. I made an apple/pear chutney and Israeli couscous to complete the meal and paired it with a bottle Estancia Pinot Noir. Fantastic meal, while the loin is in the oven, start couscous, once you have that going, make the chutney, then it's time to pull out the pork tenderloin to let it "rest" and Boom - Dinner is served! Family loved it!! PS also had trouble with the garlic burning, I think I would go ahead and just add the chopped garlic to the spices and make it part of the rub next time.

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Easy to make. Tender and flavorful. We all enjoyed it.

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This is really great. I didn't have any coriander, but I did add some celery seed, mustard powder, and onion powder. Then I made a sauce with the leftover oil/herb mix, some pan drippings, white wine, a little butter, chicken stock, dijon and a pinch of sugar - absolutely delicious. Hubby loved it!

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easy, simple, flavorful, and forgiving. You can substitute herbs if you don't have the correct ones on hand. I will make this again today and use butter with the olive oil to saute the garlic, as my garlic burned slightly last time. Super tender. My family loves it!

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Delicious!! My kids loved it, too! Followed some of the other reviews and went a little light on the cumin (just under a full tsp. Otherwise, I followed the recipe exactly. Definitely a keeper!

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My wife loved this recipe, I was not as crazy about it. Maybe my tenderloin was too small but I thought the rub overpowered the pork flavor. The boldest spice was cumin and, if I make it again, I'm definitely cutting that back. Otherwise, this is a really great blend of flavors.

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Yummmmm! This recipe is so simple and the pork turns out mouthwatering and juicy. I left out the coriander and just about tripled the rest of the spices. I also used my cast iron skillet for both phases which worked miraculously. If you don't own a cast iron skillet, GET ONE NOW! You will wonder how you ever got along without one. I paired the pork with a candied squash/shallot concoction and steamed trees(broccoli. I sauteed the squash/shallots and then sprinkled in some brown sugar, cinnamon, and a dash of ancho chili pepper. The combination of the salty/herby pork mixed with the spicy/sweet squash was to die for. My fiancé's eyes rolled back in his head upon the first bite. Happy cooking!