Pork Tenderloin with Seasoned Rub

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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!

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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.

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This was so freaking good, Seriously. Although I fattened up the meal by including Paula Dean's Roasted Sweet Potato Wedges and a variation of Alton's Waldorf Salad, this was a big hit--everyone had seconds.

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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.