Pork Tenderloin with Seasoned Rub

Show:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (166)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Average Rating:

Total Reviews: 166

Showing 21-30 of 166

Sort by:

Newest
  • on August 29, 2012

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 11, 2012

    Flag

    Excellent rub. I used it on a pork sirloin, changed each tsp to a Tbl & added 1/2 Tbl of cayenne pepper & 1/2 Tbl of smoked paprika, as my family luvs spicy food.
    Completed the sear on the stove top & "baked" the pork sirloin, low & slow, outside in the bar-b-que, with indirect heat.
    The sirloin is usually a cheap tough piece of meat & this turned out delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 06, 2012

    Flag

    Very easy and very delicious! There wasn't a bit left over! I'll definately make this again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 03, 2012

    Flag

    Simple and delicious.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 12, 2012

    Flag

    Very good rub!! I didn't read the directions carefully... so used the garlic powder and add to the dry rub. Still tasted REALLY GOOD. I served this with some home-made mango chutney.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 01, 2012

    Flag

    This was so easy and delicious! It will be a go to especially for a mid week dinner.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 18, 2012

    Flag

    This was a family-pleasing meal!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 15, 2012

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 14, 2012

    Flag

    juicy and flavorful!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 29, 2012

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

© 2013 Television Food Network G.P. All rights reserved.