Make ahead spice rub for pork tenderloin is a quick and easy way to whip up a delicious meal in under half an hour. Perfect for week nights or on the weekend, pork tenderloin is a versatile meal for any night or occasion.
My all time favourite treat to eat at a Chinese restaurant has always been BBQ pork. I’ve never attempted to replicate that at home (maybe one day); instead I opt for one of the spice rubs we’re sharing today.
We’ve actually got two spice rub recipes for you. The first has a bit of added sweetness. It’s the same one we use for our oven pork back ribs.
But in this case, for pork tenderloin, we use it strictly as a dry rub.
In the panic to get our pork tenderloin cooked after our oven broke down, I missed getting a picture of it going on, but here it is being used on pork ribs.
Thankfully we have a Breville countertop oven and were able to cook the pork tenderloin there!
After dinner, Hubs was able to clear this error message.
He figured out that he could re-set the breaker on our oven and it worked! But who knows for how long before we need another stove fan or motor. It’s so frustrating when electronic parts stop working for no good reason. Before we undertook our kitchen renovation to sell a home, and got our fancy new stainless steel appliances, my 30 year old electric stove was still going strong. I bet it would still be working if we still had it today 😉.
But I digress! Give one of these rubs a try the next time you make pork tenderloin and let me know if you have a favourite if you eventually try both! You can serve with this easy mushroom gravy, if desired. Or try a sweet honey garlic sauce which is a popular sauce in Canada. By the way, we made gluten free Yorkshire pudding to serve with the pork tenderloin, which we’ll post tomorrow. It looks cartoonish, but tastes great!
If you enjoy pork, try our pulled pork pressure cooker recipe too.
Pin Spice Rub for Pork Tenderloin
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Ingredients
Spice Rub for Pork Tenderloin
Spice Rub #1
- 1/4 cup ancho chile powder
- 2 tbsp ground coriander
- 2 tbsp dry mustard
- 2 tbsp paprika
- 2 tbsp freshly ground black pepper
- 2 tbsp salt
- 1 tbsp cayenne pepper
- 1 tbsp ground cumin
- 1 tbsp dried oregano
Spice Rub #1
- 2 tbsp brown sugar we use Swerve brown sugar substitute
- 2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dry mustard
- 1/4 tsp cayenne
- 2 tsp chili powder
- 1 tsp oregano
Instructions
- Mix the ingredients together and apply to all sides of pork tenderloin; oil the tenderloin first with grapeseed oil or apply as a dry rub. You can make ahead and store in a glass spice jar for up to 6 months.Heat oven to 400 Fahrenheit and cook 20 - 25 minutes or until internal temperature reaches 140 Fahrenheit. Let it rest covered with aluminum foil for 5-10 minutes to keep it juicy, then slice and serve.
