Pork Tenderloin with Seasoned Rub

Pork Tenderloin with Seasoned Rub {Freezer Meal}


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.

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.

As one of the most popular freezer meals in my Freezer Club years ago, this pork tenderloin was requested over and over. It’s surprisingly simple, unbelievably delicious, kid-friendly, cheap, and healthy–all my indicators of a perfect recipe! 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.

Side Dishes That Go Well with Pork Tenderloin with Seasoned Rub

Autumn Chopped Salad with Apple Cider Vinaigrette

Ultimate Bacon and Cheddar Twice-Baked Potatoes

twice-baked potatoes

Pumpkin Dump Cake

Pork Tenderloin with Seasoned Rub Recipe

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Pork Tenderloin with Seasoned Rub

Pork Tenderloin with Seasoned 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 dried thyme
  • 1 teaspoon salt
  • 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, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout.
  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. In a large skillet 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. (If freezing, skip this step!)
  5. Transfer the pork to a roasting pan 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).

How to Make Grilled Pork Tenderloin

If you’d rather grill your pork tenderloin, be sure to try our super easy 7-6-5 Grilling Method! Check out the video here…

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

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