Roasted Pork Tenderloin with Zesty Dry Rub


I've probably said it on here a million times, but I am always looking for new recipes for pork tenderloin. I think of it like chicken in a way, there are a ton of different ways to prepare it but for that reason alone I'm always left thinking "How should I make it this time?"

Luckily, Pinterest and my Google reader have come to the rescue. Recently quite a few different recipes for pork tenderloin have caught my eye. Ironically, I never seemed to remember to chose one of them when I planned out the menu. But since there were two tenderloins in the freezer and operation clean-out-the-freezer is well underway, I was finally able to choose one of those recipes.

Roasted Pork Tenderloin with Zesty Dry Rub
Source: Elly Says Opa! adapted from Food Network via Our Food in Life
Yield: 1 tenderloin
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    • 1 lb. pork tenderloin
    • juice from 1 lime
    • 1 tbsp. olive oil
    • 1 tsp. chili powder
    • 1 tsp. garlic powder
    • 1 tsp. onion powder
    • 1 tsp. oregano
    • 1 tsp. salt
    • 1/2 tsp. cumin
    • pinch of cayenne powder

1. Preheat the oven to 425.
2. Trim any visible fat from the pork. Whisk together the lime juice and olive oil in a small bowl and rub all over the pork tenderloin.
3. In another small bowl, add the remaining ingredients for the dry rub and stir to combine. Rub all over the pork.
4. Heat an oven-safe skillet over medium-high heat and once hot, add the pork, searing for 2-3 minutes per side.
5. Transfer the skillet to the oven and cook for 12-15 minutes or until the pork is cooked through (160 degrees).
6. Remove from the oven, tent with foil and let rest for at least 5 minutes before slicing and serving.

I have no idea why I don't use dry rubs on meats more often. They're incredibly easy to put together and the flavors always come through nicely. This recipe was no exception, the pork had a great flavor and (bonus!) the dry rub even remaining on the pork while I was slicing it!

I served this with Garlic Parmesan Kale chips and mashed potatoes.


  1. I'm so glad you liked this! I agree, I need to use dry rubs more often, too. I think this would also be really great grilled.

    1. Looks like practically everyone made your recipes today. :) Oh grilling. I can't wait until we're out of an apartment and grilling no longer means on the George Foreman.


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