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.
Total Time
1hr 30min
4.4
10 Ratings
Author: Garlic & Zest
Servings:
4
Ingredients
•
3/4
tsp
Whole Coriander Seeds
•
1 1/4
tsp
Fennel Seeds
•
1/2
tsp
Crushed Red Pepper Flakes
•
1 1/2
Tbsp
Minced
Fresh Rosemary
•
3
cloves
Garlic
, minced
•
1/2
Tbsp
Kosher Salt
•
3/4
tsp
Ground Black Pepper
•
1
Tbsp
Olive Oil
•
1
lb
Pork Tenderloin
Cooking Instructions
1.
In a mortar and pestle, combine Whole
Whole Coriander Seeds (3/4 tsp)
,
Fennel Seeds (1 1/4 tsp)
, and
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.
2.
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.
3.
Place the
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.
4.
Cover loosely with plastic wrap, and refrigerate at least one hour or up to 8 hours.
5.
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.
6.
Let the meat rest for 5 minutes then slice and serve.
Author's Notes
To roast pork in an oven, preheat the 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
CALORIES
163
FAT
6.0 g
PROTEIN
24.1 g
CARBS
1.8 g
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