Pork Tenderloin with Seasoned Rub

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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!

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Delicious. The seasoning rub gave great flavor, and the pork came out very moist and juicy. Watch the cooking time though - 20 minutes will be too much if the tenderloin isn't very thick. Great served with apple sauce or chutney as well.