Pork Tenderloin with Seasoned Rub

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Super easy and very tasty! I browned the meat for shorter than stated at high heat, then roasted in the oven at 375 degrees convection for 10 minutes (my tenderloin was quite small. It was perfectly cooked - juicy and tender with a subtle blush colour at the thicker parts and the flavour was excellent!

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Simple and fantastic! The seasoning does not overpower the taste of the meat and I've found you can make several servings of it in advance, keep it in a spice jar or baggie, and voila it's right there when you get ready to make tenderloin again. I've also used this rub on other pork like chops and they turned out just as good. :

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Such an easy and tasty dish and everything is right in the cupboard. Moist, delicious, and my husband really loved it. What an easy way to dress up a simple pork loin!

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This was to die for and super easy! My husband LOVED it. I think it is my new favorite recipe. I didn't have minced garlic or thyme, and probably put more like 1.5 tsps of each seasoning. Delish!

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it was delicious, however, it was a bit dry, next time I will bake of for 15 minutes instead of 20

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Full of flavor! and we are a family that likes lots of flavor and seasoning in foods (i.e. Korean bbq, etc.
Very easy and quick to make with minimal mess and preparation. Bake until internal temperature at 135-140F, then tent for just a few minutes to let residual heat finish the cooking....this will bring you to a juicy slightly pink tenderloin.

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We make pork tenderloin a lot in my house. This is my "go to recipe." It's great, flavorful and does not need to be prepared ahead of time.

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Did love the recipe I usually stick to certain chefs but decided to give this a try. Have been using this recipe now 4 a yr.

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Best Tenderloin recipe thus far. A great way to utilize herbs while cutting down on salt. No other seasoning was needed. Family loved it.

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This was the most tender and perfectly cooked pork tenderloin I've ever made. BUT, I really didn't much care for the rub. It actually tasted quite bland to us. Next time, I think I will keep the garlic powder, cumin, salt and thyme, but I'll omit the coriander and maybe cut the oregano in half. Then, I will probably add some black pepper, onion powder, paprika and dry mustard. Hopefully that will be a little more to our liking.