Pork Tenderloin with Seasoned Rub

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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!

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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!

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

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Simple and delicious.

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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.

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

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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!