When you’re craving a savory comfort food, this pork tenderloin recipe, inspired by Flour On My Face, is a satisfying go-to. Every bite of this tender, fall-apart pork is full of sweet, spicy flavor that’s hard to beat. (We used a different cut of meat for this recipe, so the cooking time is less.)
It’s all in the rub
Forget the pre-made spice rubs that are loaded with salt, MSG and other preservatives. Instead, go for an easy homemade blend of ingredients you probably already have in your kitchen. The best meat rubs balance sweet, salty, hot and spicy tastes — and they’re especially suited to pork tenderloin. This particular pork rub is a blend of dark brown sugar, sea salt, spices and garlic. The brown sugar lends a complex yet mildly-sweet molasses flavor to the meat, while balancing the heat from the peppers. Smoky paprika is a must; it imparts a rich, deep flavor to the mix. The dry mustard and garlic powder assert distinct tastes that round out the flavor profile nicely. (This sweet-spicy pork rub is so out-of-this-world delicious, you could even bottle it up and present it as a gift for your favorite foodies.) Patience is the key to this recipe. After you massage the pork tenderloins with a generous coating of the rub, allow them to sit in the refrigerator for at least an hour (or even overnight) to let the flavor penetrate and fully develop. When you’re ready to roast, set your oven to 325F. Cover the tenderloins with aluminum foil, and place them in the oven for 25-30 minutes. After you remove them from the oven, cover them loosely with foil, and allow the tenderloins to rest for about 15 minutes so the juices redistribute into the meat. Slice and enjoy!
Click here to jump straight to the recipe Put all dry ingredients into bowl.
Whisk ingredients together to create the spice rub.
Place pork tenderloin into bag with half of the spice rub.
Pour remaining spice rub over pork.
Shake bag to coat pork.
Place pork on the roasting rack.
Add the second tenderloin.
Cook for 25-30 minutes. After removing from the oven, allow the pork to rest to maximize the juice and flavor.
Leftovers from this recipe are great the next day too. You can shred the meat to use for pork sandwiches. We recommend adding some barbecue sauce if you’re feeling fancy. Courses Main dish
