Pork Tenderloin with Seasoned Rub {Freezer Meal}

This is one of our family's top 5 recipes! Turns out perfectly every time and pleases all the palettes.
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.

pork tenderloin recipe

Pork Tenderloin with Seasoned Rub

Pork Tenderloin with Seasoned Rub

  • Author: Thriving Home
  • Yield: Servings: 4


This pork recipe is one of our family’s top 5! It turns out perfectly every time and pleases all the palettes.


  • 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
  • 1 tablespoon olive oil


  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. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over all sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
  4. In a large skillet over medium-high heat, add the olive oil. Put tenderloin in the hot pan and cook for about 5 minutes, using tongs to sear the meat on all sides. If freezing, skip this step!
  5. Transfer meat to a roasting pan and bake until it reaches an internal temp of 145°F (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.


Freezer Meal Directions:

To Freeze:
If you plan to freeze this recipe, then season and seal in a freezer gallon bag. (Skip the browning step.) Freeze for up to 3 months.

To Prepare:
When you’re ready to cook it, thaw in the fridge for about 24 hours. 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 degrees F).


Photo credit: My dad, Curt

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  8. 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!

    • 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!

  9. kristie says

    Does it have to be seared before freezing if I’m planning to grill it?

  10. 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. 🙂

  11. 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.

  12. Anonymous says

    I'm going to try this one Rachel. I never have luck when i make pork loin. I enjoy reading your blog. Thanks