Pork Tenderloin with Seasoned Rub

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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.

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This is by far the best pork I have ever had. I like pork but this is just magnificent. It is juicy and tender. Yum Yum. Everyone in the house loved it as much as I did. The only thing is I did cook it for about 10 extra minutes and then left it to sit covered in foil for approx 20 to 30 mins. Definately a keep.

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I signed up just to rate this recipe. I have made this several times, with the pan garlic, and without it, and it is hands down the best, easiest pork tenderloin. Unlike some other loin recipes that are delicious but require lots of time to cook, by pan searing first and then popping it in the oven, it is done quickly and is still really flavorful and juicy. Due to the fact that it has a short cooking time, this method makes the tenderloin into a weeknight meal, and the rub is superb. Everyone loves it and I'm always asked for seconds.

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I am not the best cook in the world, but I mastered this one! This was the first time I ever tried to cook pork tenderloin and I am totally making it again next week. It was so easy to cook! I followed every one's suggestion and did not use the minced garlic. I made asparagus and mashed potatoes to go with the tenderloin and it was great! A+ recipe!!

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This was super easy and quick, very flavorful and really impressed my husband. The spice blend is restaurant quality. It is a keeper! We have tried several of Ellie's recipes and have never been sorry. I recently purchased her two cookbooks and have selected many recipes to try. Cooking with health in mind is now turning out to be fun because it is possible to have delicious food that is nutritious with recipes like these.

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This is a super easy recipe. I followed some of the other suggestions and made a quick pan sauce to drizzle over the pork just before serving. Oh, and I leave out the garlic altogether. Thanks, Ellie!

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I didn't cook it with the garlic as suggested.. but I did everything else according to the recipe. It turned out great! I do, however, recommend a longer cook time. I ended up having to double the cooking time and my roast was smaller than the recipe called for. I guess that depends on the individual. All in all, it was a great recipe and I will make this again!

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My husband likes this one and I've made it twice now. I don't recommend letting the garlic cook for more than a minute before adding the tenderloin to sear since it tends to burn.

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This is one of the best pork tenderloins I ever made! One thing I will say is that I added 1 teaspoon of Kosher salt to the rub mixture and it was really too much. I think it would have had great flavor without the salt: I will avoid doing that next time. I didn't put the garlic in as the recipe stated, as I was fearful of it burning. However, I did add it half way through the cooking process and it worked out well. I served the tenderloin with warm polenta and baked asparagus. It was a big hit with my husband, and I will definitely make it again soon. Thank you Ellie.

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This was my first shot at pork tenderloin but it won't be my last. This recipe is fantastic! The meat turned out moist and flavorful. An added bonus was the wonderful smell it produced while cooking. I added a little chopped fresh rosemary to the spice mixture (highly recommended. I followed other reviewer's tips and let the meat sit for an hour after applying the spice rub before cooking (having the meat at room tempurature allowed it to sear more quickly and evenly. I avoided the burned garlic scenario by simply adding some juice from a jar of minced garlic to the olive oil. This flavored the oil without risk of burned bitter garlic. And as suggested by others, I made a pan sauce by deglazing the saute pan with white wine, chicken stock and dijon mustard. Perfect compliment to the meat. Most definately a keeper.