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In small bowl, stir together paprika, salt, brown sugar, sugar, chili powder, ground cumin and black pepper until thoroughly blended. Makes 1/4 cup.
Heat oven to 425 degrees F. Season tenderloin with 2 tablespoons rub. Place tenderloin in shallow pan and roast for 30-35 minutes, until internal temperature as measured with a meat or instant-read thermometer is 155 degrees F. Remove pork from oven and let rest 5 minutes. Slice tenderloin to serve.
Republished with permission, National Pork Board
This recipe was developed by Chef Susan Goss of the West Town Tavern restaurant in Chicago.
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jlburgart 1 year agoThis was a nice change of flavor to the pork tenderloin. We saved the extra spice to use on the next one but I bet it would be good on almost any meat.
cherylstephens1 1 year agoVery tasty. Pork was very moist.
terriputnam 1 year agoVery easy with a hint of sweet cajun spice. Will make it again
cleo199 3 years agoI added a 1/2 tsp of garlic powder to the mix. Not sweet like I thought it would be. And not spicey either. I'll make this again. Thanks for sharing.
tyson 8 years agoRepublished with permission, National Pork Board This recipe was developed by Chef Susan Goss of the West Town Tavern restaurant in Chicago. [I posted this recipe.]