Spice-Rubbed Pork Tenderloin

Pork tenderloin coated in a dry rub of garlic, oregano, cumin, coriander, thyme, chili powder and a little cayenne, seared in a hot skillet and finished in a 450°F oven. Serves 4.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinPaleoNo added sugar

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

From Sofia and Eric's dinner for friends. See the whole dinner party menu.

Sliced spice-rubbed pork tenderloin with a dark seasoned crust on a cutting board
  • Prep 10 min
  • Cook 25 min
  • Total 40 min
  • Yield 4 servings

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Print recipe

A quick spice rub gives lean pork tenderloin a savory, lightly smoky crust. It is seared in a hot skillet with garlic, then finished in a very hot oven, so dinner is on the table in about 40 minutes.

Sofia and Eric served it sliced over a creamy mushroom risotto for a dinner with friends. It is just as good on a weeknight with roasted vegetables.

Ingredients

Spice rub

  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried thyme
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • Salt

Pork

  • 1 1/4 pounds pork tenderloin
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic

Instructions

  1. Heat the oven. Heat the oven to 450°F.
  2. Mix the rub. In a small bowl, stir together the garlic powder, oregano, cumin, coriander, thyme, chili powder, cayenne and salt with a fork until evenly mixed.
  3. Rub the pork. Sprinkle the rub over the tenderloin and press it onto all sides so it sticks.
  4. Sear. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and cook, stirring, for 1 minute. Add the tenderloin and sear, turning with tongs, until browned on all sides, about 10 minutes.
  5. Roast. Move the skillet (or the pork, in a roasting pan) to the oven and roast until the center reaches 145°F on an instant-read thermometer, about 10 to 15 minutes.
  6. Rest and slice. Let the pork rest 5 minutes, then slice and serve.

Nutrition per serving (estimated)

210Calories
2 gCarbohydrates
1 gFiber
1 gNet carbs
30 gProtein
9 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinPaleoNo added sugar

Tips

  • Pork is safe at 145°F with a short rest; the center will be faintly pink and juicy.
  • Double or triple the rub and keep it in a jar; it is good on chicken thighs and pork chops too.
  • For the dinner-party version, slice the pork and serve it over mushroom risotto.

Printable: safe cooking temperatures chart (PDF).

Questions about this recipe

How long do I cook pork tenderloin at 450°F?
After a 10-minute sear, about 10 to 15 minutes in the oven, until the center reaches 145°F. Smaller tenderloins finish sooner, so check early.
Can I make the spice rub ahead?
Yes. Mix the dry spices and keep them in a jar with your other spices for several months.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: a Pinot Noir or a dry Riesling. Wine pairing guide

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