Pork Tenderloin Rub Food

PORK TENDERLOIN DRY RUB

Steps:

• Combine ingredients in a small bowl; stir to combine.
• Place pork tenderloin in a medium bowl or on a plate.
• Rub dry rub all over the pork tenderloin being sure to get into every nook and cranny.
• Cover or place in an airtight silicone bag and let sit 30-60 minutes or as long as 24 hours in the refrigerator.
• Cook pork tenderloin however you want, but we highly recommend grilled or smoked!

GRILLED PORK TENDERLOIN WITH A BASIC DRY RUB

Steps:

• Combine all ingredients except the tenderloin and grind in a spice grinder. Cover the tenderloin with the rub and marinate for 30 minutes.
• Preheat grill or broiler to high. Grill the pork until an inserted thermometer reads 140 degrees F, about 15 to 18 minutes. Let roast rest for 5 minutes before slicing.

PORK TENDERLOIN RUB

Steps:

• Preheat the oven to 450° F.
• In small bowl mix dry ingredients-garlic powder, oregano, cumin, coriander, ground thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning.
• Rub the pork with the seasoning over all sides of the meat, pressing gently so the seasoning adheres well to the tenderloin. (Freezing instructions begin here.)
• Optional Step (If freezing, skip this step!): In a large skillet (or oven-safe pan) over medium-high heat, heat the oil until it's shimmering. Carefully place tenderloin in the hot pan using tongs and cook for 1-2 minutes on each side, until the meat is browned evenly.
• Transfer the pork to a roasting pan (or if it's in an oven-safe pan, place direction in the oven) and bake until it reaches an internal temp of 145°F. This will take about 20 minutes. It will still be slightly pink inside.
• Let meat rest for 5-10 minutes so juices redistribute. Slice on an angle and serve.

GRILLED PORK TENDERLOIN WITH ITALIAN RUB

Steps:

• Preheat grill for indirect cooking.
• Finely chop together rosemary and other spices.
• Rub into surface of pork tenderloins.
• Place tenderloins on grill over medium indirect heat.
• Grill for 25-35 minutes or until internal temperature of the meat reaches 155 degrees.
• Let the tenderloins rest for about 5 minutes; slice and serve!

EVERYTHING PORK DRY RUB

Steps:

• Mix paprika, brown sugar, salt, garlic powder, black pepper, chili powder, cayenne pepper, onion powder, ground chipotle chile pepper, cumin, and mustard powder together in a bowl.

HERB-RUBBED PORK TENDERLOIN

Steps:

• In a small bowl, combine the first seven ingredients; rub over pork. Place in a large ungreased shallow glass dish. Cover and refrigerate for up to 8 hours., Place tenderloins on a rack in a shallow roasting pan. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

GRILLED MOROCCAN SPICED PORK TENDERLOIN

Steps:

• In a small bowl, combine the coriander, cumin, chile powder, brown sugar, salt, cinnamon, caraway, black pepper and oil, pressing out any lumps of sugar. On a baking sheet, rub the mixture all over the pork and let sit, covered at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.
• Light a grill and oil the grates. Grill the pork over moderately high heat, turning occasionally, until lightly charred and an instant read thermometer inserted into the thickest part registers 135°, about 9 minutes. Transfer to a cutting board and let sit for 10 minutes, loosely tented with foil before cutting into thick slices. Serve with warm grilled naan, haloumi and yogurt.

GRILLED PORK TENDERLOIN WITH TEXAS RUB

Steps:

• Combine all ingredients except tenderloins.
• Rub the tenderloins with the seasoning mix and coat evenly.
• Refrigerate at least 30 minutes or up to 3 hours for stronger flavor.
• Preheat a gas or charcoal grill to medium heat or use indirect heat method.
• Grill for 30 to 35 minutes or until pork registers 160 degrees with meat thermometer, turning occasionally.
• Remove from grill and cover with aluminum foil.
• Let stand 5 minutes before cutting into thin slices.

SPICY PORK TENDERLOIN

Steps:

• In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
• Preheat grill for medium heat.
• Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.

SEARED PORK TENDERLOIN WITH COCOA SPICE RUB

Steps:

• Preheat oven to 400 degrees.
• In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop.
• Remove from heat and grind to fine powder in a spice mill or coffee grinder.
• Mix the ground pepper and coriander with remaining spices, cocoa and salt.
• Trim the pork tenderloins of fat and silver skin.
• Rub with a generous amount of the cocoa spice rub.
• Heat the olive oil in a large, ovenproof saute pan over medium high heat until hot but not smoking.
• Sear each tenderloin on all sides until a rich brown color, about 2 minutes on each side.
• Remove tenderloins from heat and finish in the oven for about 10 minutes or until cooked through or until internal temp reads 150 degrees.
• Let the tenderloins rest out of the oven for at LEAST 10 minutes before carving.
• Extra cocoa spice rub will keep in an airtight container for up to 3 months.