Ready in 45 minutes
A Family Staple
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.
jlburgart 3y 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 3y agoVery tasty. Pork was very moist.
terriputnam 4y agoVery easy with a hint of sweet cajun spice. Will make it again
cleo199 6y 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 10y 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.]