Pork Tenderloin with Seasoned Rub

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It's really great every time I make it. The only problem is the garlic burns terribly when I brown the pork. Too much smoke and smell so now I leave it out. Too bad...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was so easy to fix and very tasty. The whole family enjoyed it. I will definitely be cooking this dish again soon.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Searching the web for a pork rub and came across this one. Wanted something without salt. I used a pork rib roast instead of the tenderloin. Frenched the bones about 1 to 1.5 inches. Easy to do. Cut on each side of the bone and use a pairing knife to scrape away the tissue. Prepared the rub as directed. Dried roast and then rubbed with small amount of olive oil. Applied rub. This was done in the morning. That evening seared the roast in a cast iron dutch oven. When seared placed the roast on a rack in the dutch oven without the lid. Added small amount of dry white wine. Cooked in the middle part of the oven at 350 degrees until the roast reached 137 degrees. Took out of the oven placed on a plate and covered with foil. Took dutch oven to stove and made gravy for leftover hot pork sandwiches. After 10 minutes roast was at 145 degrees. Perfect. The roast was 2.5 lbs. and it took about 1hr. 15 minutes to cook. Use a thermometor to get proper temp.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This pork is certainly easy and moist but doesn't have much flavor. If I tried it again I would try to spice up the rub a bit, maybe chipotle or even red pepper flakes. Marinading a tenderloin in teriyaki and grilling it produces a superior product.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is an easy recipe, with a nice end product. The flavors are nice, but don't overpower the tenderloin. Husband loved the mixture of spices.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is great - very quick and easy to make. It is now a go to for a busy weeknight supper. I was done and sitting down to dinner in 40 minutes. The only thing we were missing is a sauce and I think I will try Ellie's cider gravy next time as some reviewers mentioned. I made mine as follows - as I knew I would be pressed for time at dinner time, I put the rub on the pork in the morning. I did uses a tiny amount of olive oil to coat the pork with. Put it in the fridge for the day. Came home took the meat out of the fridge and let it sit for about 20 mins. Made as directed but omitted the garlic as I thought it would burn. Saw the reviews after so I am glad I didn't use the garlic. Enjoy

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Flavorful! This recipe opened my eyes to pork again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made my own rub. I really just need some direction with cooking time. The tenderloins were cooked to perfection with these directions! No more dry pork at our house!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Hi I'm Toliver, I made this tonight and it was wonderful. Tip take out pork tender loin a little earlier and tent in foil. The residual heat cooks it to perfection, Easy to dry out a 1.25 lb tender loin. The spice rub turned out great. Very easy to make and it pleased a crowd.