Dry-Rubbed Pork Tenderloin is the easiest and best recipe for quick pork dinners. The flavorful dry rub with coriander, fennel, red pepper flake and rosemary makes this meal healthy and flavorful.
Author: Garlic & Zest
Whole Coriander Seeds
Crushed Red Pepper Flakes
Ground Black Pepper
In a mortar and pestle, combine Whole
Whole Coriander Seeds (3/4 tsp)
Fennel Seeds (1 1/4 tsp)
Crushed Red Pepper Flakes (1/2 tsp)
. Use the pestle to crack and grind the spices in the mortar until the spices are crushed and fragrant.
In a small bowl, add the
Fresh Rosemary (1 1/2 Tbsp)
Garlic (3 cloves)
Kosher Salt (1/2 Tbsp)
Ground Black Pepper (3/4 tsp)
, and crushed spices. Stir to combine.
Pork Tenderloin (1 lb)
on a baking sheet and rub
Olive Oil (1 Tbsp)
over it with your hands. Sprinkle spice mixture over the pork and rub it in. There should be enough spice to liberally cover the entire tenderloin.
Cover loosely with plastic wrap, and refrigerate at least one hour or up to 8 hours.
Heat your grill to a medium-high heat (about 425 degrees F or 220 degrees C). Grill pork turning occasionally, 12-15 minutes for medium or until desired doneness is achieved.
Let the meat rest for 5 minutes then slice and serve.
To roast pork in an oven, preheat oven to 425 degrees F (220 degrees C). Place pork on a baking sheet and roast for 18-20 minutes, or until the desired doneness is achieved.
Nutrition Per Serving
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