Pork Tenderloin with Seasoned Rub

By Rachel Tiemeyer
June 9, 2021

This Pork Tenderloin Rub recipe is one of our family’s top 5 favorites. I’ve been making it for YEARS, and it turns out perfectly every time. A wide range of seasonings from the pantry makes this simple main dish a win.

Cooked pork tenderloin with seasoning being sliced

Reasons to Love Pork Tenderloin

As one of the most popular freezer meals on Thriving Home, this pork tenderloin recipe is requested over and over by my family.

  • It’s so simple to make. Just mix up a rub and add it to the pork tenderloin!
  • It’s unbelievably delicious. Even though the rub is simple, it brings SO much flavor.
  • It’s kid-friendly. If your kids will eat meat (some don’t because of texture), they will likely like this.
  • It’s very affordable. People often overlook how cheap pork tenderloin is!
  • It’s healthy! Pork tenderloin is a lean cut of meat and a great source of lean protein.

What’s in the Pork Tenderloin Rub?

Like I said, the ingredients couldn’t be easier. You likely have them in your pantry!

  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground thyme
  • 1 teaspoon salt

Just look at how quickly they come together!

How Long to Cook Pork Tenderloin

It’s important to not over cook pork, like most of us have done over the years. Otherwise, you’ll end up with a dry, tough dinner. Yuck!

Several years ago, the USDA lowered their safe cooking temperature recommendation for pork, which means we don’t have to overcook it anymore! Pork tenderloin is done at 145°F, so be sure to use an internal meat thermometer to get it just right.

1) Roast Pork Tenderloin in the Oven

Roasting at a high temperature creates a crust on the outside. Using this method, you’ll cook the pork in the oven just until it’s done (and not a minute more). Then, let the tenderloin rest to help keep all the juices inside. When you cook at 450°F, it should take around 20 minutes. Use a meat thermometer to test doneness (145°F internally), though.

Cooked pork tenderloin on a plate with salad

2) Grill Pork Tenderloin

When you grill a pork tenderloin instead of bake it, you still get great flavor and moistness but the bonus is the extra char-crispiness that coats the outside of the tenderloin. In this our post about how to grill a pork tenderloin, you’ll see how long to grill it, well as tips to make it delicious!

In fact, I often make this when guests come over or for holiday meals. Don’t forget to double, triple or quadruple this one and freeze for another day.

Can I Freeze Pork Tenderloin?

Oh yes! Pork tenderloin is a great meal to take to others or to take on vacation, too. In fact, it comes together so easily, we included it in our 1 Hour Freezer Prep Sessions!

FREEZE FOR LATER: 

Rub the seasoning on all sides of the pork tenderloin and place in a freezer bag. Seal, label, and freeze. 

PREPARE FROM FROZEN: 

Thaw the meal using one of these safe thawing methods. Then either bake it with the instructions below or grill the pork tenderloin using our 7-6-5 Method.

Seasoned pork tenderloin in a freezer bag

Want to Mix it Up?

Here are some different ways to serve our Pork Tenderloin:

  • Use leftover sliced pork for BBQ pork sandwiches. Serve warm on toasted buns or bread with BBQ sauce. 
  • Chop up the leftover pork and use in quesadillas, tacos, or on top of your favorite salad. 
  • Spread some chimichurri sauce on top of the pork; you can find recipes online or in either of our cookbooks.
  • Offer BBQ sauce on the side for dipping the pork tenderloin in.  

Side Dishes That Go Well with Pork Tenderloin with Seasoned Rub

Autumn Chopped Salad with Apple Cider Vinaigrette

Autumn Chopped Salad

Ultimate Bacon and Cheddar Twice-Baked Potatoes

twice-baked potatoes

Pumpkin Dump Cake

Pumpkin Dump Cake
Print

Pork Tenderloin Rub

  • Author: Thriving Home
  • Prep Time: 10 minute
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Pork
  • Method: Roasted
  • Cuisine: American

Description

This Pork Tenderloin with Seasoned Rub recipe is one of our family’s top 5 favorites! Turns out perfectly every time and pleases all the palates.


Ingredients

  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground thyme
  • 1 teaspoon salt
  • About 1 1/4 pounds pork tenderloin (This is where we buy our favorite pork tenderloin.*)
  • 1 tablespoon olive oil or avocado oil

*This is an affiliate link.


Instructions

Make It Now:

  1. Preheat the oven to 450° F.
  2. 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. 
  3. 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.)
  4. 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. 
  5. 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.
  6. Let meat rest for 5-10 minutes so juices redistribute. Slice on an angle and serve.

Freeze For Later: Follow Steps 2-3. (Skip step 4, as it’s not safe to partially cook food and then freeze it.) Place the seasoned pork tenderloin in a gallon-sized freezer bag, squeeze out the air and seal tightly, and freeze for up to 3 months.

Prepare From Frozen: Thaw the meal using one of these safe thawing methods. Then, roast in the oven or grill according to recipe directions, making absolutely sure to cook until it reaches the USDA’s recommendation of a safe internal temperature (145° F).

Photo credit: My dad, Curt

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16 replies
  1. lois says:

    I made this last night, using a cast iron skillet to sear, and then leaving it in that same skillet to bake. This was really good, and we all enjoyed it. It’s a great mix of spices and a nice change from the ‘crust in Montreal Steak Seasoning’ that I usually do.

    Reply
  2. lois says:

    I made this tonight, using a cast iron skillet to sear, and then leaving it in that same skillet to bake. This was really good, and we all enjoyed it. It’s a great mix of spices and a nice change from the ‘crust in Montreal Steak Seasoning’ that I usually do.

    Reply
  3. kristie says:

    Does it need to be seared before freezing if I plan to grill it?

    I am really enjoying your blog, by the way! Earlier today I made the ham and cheese crescents and my (nearly) 4-year-old helped roll out the dough. He had a blast and can’t wait to have one in his lunch at school tomorrow!

    Reply
    • Rachel says:

      That’s a good question. I need to update the recipe. No, I would not sear it if you’re planning to grill later, as the grill will do this for you. I’m glad you’re enjoying the blog!

      Reply
  4. Rachel says:

    Great question. Go ahead and cover it in the rub and sear it on the stovetop. Then, freeze in a freezer bag. To cook, let it defrost in the fridge for a day. Then, bake according to the directions.

    Also, I am going to change this in the recipe, but there is a new safety guideline for what the internal temp of cooked pork should be. It has been lowered to 145 degrees instead of 155.

    Hope you enjoy the soup! Make sure to use the New and Improved Chicken Noodle Soup and not my older version. 🙂

    Reply
  5. Anonymous says:

    I have never tried freezer cooking. How do you freeze this recipe? Before or after you cook it? Thanks for your great blog! I am gonna make your chicken noodle soup today.

    Reply