Pork Tenderloin with Seasoned Rub

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Very tasty and flavorful. The garlic did not burn in my pan while I seared it. If it does then you're probably using too much heat. For the wine lovers pair with your favorite white wine.

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This comes out perfect every time! Definitely leave out the garlic ~ it WILL burn! It is so flavorful and tender, and doesn't even need gravy or sauce to cover it. Leftovers are great over a salad with balsamic, or in a sandwich with au jus.

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This was our best pork tenderloin ever! I bought the pork loin at Costco, which comes with two to a package. I tripled the recipe and divided onto the two loins ensuring a very thick coating. The loins were very moist and delicious.

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Really simple. Very tasty. I skipped the sauteed garlic. Did searing and roasting in same enamel cast-iron pan. Very good leftovers, too!

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This recipe is delicious. I love it. It's very easy and full of flavor and pretty hard to screw up. (Although, I do like the tips to take th garlic out of the pan before you sear the meat as it will always burn like crazy if you leave it in there the whole time. Pair with just about any veggie you like and you're good to go.

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Wonderful and easy! If you want to avoid burning garlic, scoop it out of the pan before you sear. Transferring to a clean roasting pan before it goes in the oven will avoid this too! Man, my house smells insanely delicious right now!!

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Easy and flavorfull, just didn't like it. Sorry Ellie.

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The mixing of these spices on this tenderloin is fantastic. I have two stepsons - ages 14 and 11 and they both loved it - wanted more!

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THIS WAS FAST, SUCCULENT AND EASY! AFTER RUBBING THE SEASONING ALL OVER, I LET THE PORK REST AT ROOM TEMP FOR ABOUT AN HOUR. I DID NOT ADD FRESH GARLIC TO THE OIL KNOWING IT WOULD BURN. GETTING A GOOD SEAR/CRUST ON THE MEAT IS KEY TO GETTING A TASTY RESULT. LOOKING FORWARD TO MAKING SANDWICHES OR FRIED RICE WITH THE REMAINDER.

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Garlic will burn like crazy in the pan that long, leave out the garlic (you can increase the garlic powder to compensate. After pan searing the pork, I put some fat slices of onions underneath and set the pork on top. I threw some chopped celery and carrots in and pop the whole thing in the oven. With a little flour, I turned all my veggies and drippings into a super chunky gravy.