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This rub lives on my counter. No exaggeration - I keep a jar of it mixed and ready to go because once you make it, you're going to want it on everything. Pork tenderloin is the obvious starting point, but this blend also goes on chicken thighs, shrimp, and honestly anything that needs a savory, smoky kick without a lot of fuss.
Eight spices. No brown sugar. Ready in five minutes. It'll cover two full pork tenderloins with some left over - which is exactly what you want.
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Pork Tenderloin vs. Pork Loin - Not the Same Thing
This comes up constantly and it trips people up at the store. Pork tenderloin is a long, narrow, very lean muscle that runs along the spine - it's typically 1 to 1.5 lbs and cooks in under 30 minutes. Pork loin is a much wider, thicker roast that can weigh 3 to 5 lbs and needs a completely different cook time.
They are not interchangeable. If you buy a pork loin and try to cook it like a tenderloin, you'll end up with the outside overcooked and the inside raw. This recipe is specifically written for pork tenderloin - the long, skinny one.
🛒 Ingredients
- Pork Tenderloin
- Chili Powder
- Chipotle Powder
- Garlic Powder
- Paprika
- Oregano
- Onion Powder
- Fresh Ground Pepper
- Kosher Salt
Why Each Spice Matters
A lot of rub recipes are just "throw things in a bowl." This one is more intentional than it looks:
Chili powder is the backbone - it adds depth and a gentle heat without overpowering the pork. Chipotle powder layers in a smokiness that complements the smoker (or cast iron crust, if you're going oven-only). They're related but different - chili powder is a blend, chipotle is pure smoked jalapeño. Both belong here.
Paprika adds color and a mild sweetness. Use regular or smoked - either works. Garlic and onion powder are the savory anchors. Oregano adds an herby note that keeps the whole thing from being one-dimensional. White and black pepper handle the heat without the burn of cayenne.
Notice there's no salt in the blend. That's on purpose - more on that below.
📖 Instructions
Mix together all the spices excluding your kosher salt and fresh ground pepper. This is your rub - set it aside.
Pat your tenderloins completely dry with a paper towel. This step matters - a wet surface steams instead of sears, and you lose the crust. Season liberally with kosher salt and fresh ground pepper directly on the meat.
Add your rub and coat all sides thoroughly. Don't be shy. The more coverage, the better the bark.
Set a cast iron skillet or heavy sauté pan on high heat until it's very hot. Add enough olive oil to coat the bottom and sear your tenderloin - don't touch it for 2-3 minutes per side until a deep brown crust forms.
Once browned on all sides, transfer to a foil-lined sheet tray and finish in a 350°F oven or smoker until the center reaches 145°F. That's 10-20 minutes depending on thickness. Pull it, rest it for 5 minutes, slice, and serve.
👩🏼🍳 The Salt-First Rule
Whenever I make a rub, the salt stays out of the blend. Always. Here's why: once you mix salt into a rub, you've permanently linked the amount of seasoning to the amount of salt. If you want more rub flavor, you're also adding more sodium - whether you want it or not.
Salt the meat directly first, then add as much rub as you like. You stay in control of both. This recipe covers two full tenderloins perfectly, and any extra stores in an airtight jar for months. I use the same blend on chicken thighs and shrimp - the chipotle and oregano are equally good on both.
The USDA updated pork's safe cooking temperature to 145°F - it used to be 160°F. That means a little pink in the center is completely safe and actually ideal. An instant-read thermometer takes all the guesswork out.
🔥 Cooking Methods
The sear + finish method described above works for both the oven and the smoker. Here's the quick breakdown:
Oven: Sear on the stovetop, transfer to a 350°F oven for 10-20 minutes. Pull at 145°F internal. Simple, reliable, no equipment needed beyond a cast iron and a thermometer.
Smoker: Same sear, then finish on the smoker at 350°F. You get the crust from the pan and the smoke flavor from the grill. Best of both worlds - and it's how we cook it most often. The full method with timing and wood recommendations is over on the Smoked Pork Tenderloin post.
Grill only: High heat, turn every 3-4 minutes until internal temp hits 145°F. You won't get as much smoke penetration but the crust is excellent.
Best Wood for Pork Tenderloin
Pork tenderloin has a mild flavor - you want wood that complements it rather than bulldozes it.
Apple or cherry: First choice. Both are mild fruit woods that add a gentle sweetness that plays beautifully with the chipotle in the rub.
Hickory: Good in small amounts, can be overpowering on such a lean cut if you overdo it. Use a hickory blend rather than straight hickory.
Pecan: A nice middle ground - richer than apple but not as aggressive as hickory. Excellent on pork.
Avoid mesquite on tenderloin. It's too bitter for a cut this delicate and the cook time is too short for the smoke to mellow.
Make-Ahead & Storage
The rub itself stores beautifully. Mix a double or triple batch, put it in an airtight jar, and it'll keep for up to 6 months in the pantry away from direct heat. Label it - you'll forget what's in it otherwise.
Cooked pork tenderloin keeps in the fridge for up to 4 days in an airtight container. Reheat covered in a 325°F oven for about 10 minutes, or slice and heat briefly in a pan with a splash of chicken broth to keep it from drying out. Don't microwave if you can help it - it turns rubbery fast.
🥗 Sides
Pork tenderloin is neutral enough that it plays well with almost anything. We most often pair it with Smoked Vegetables and Smoked Gouda Mac & Cheese - a classic smoker dinner that all cooks at the same temperature.
The Garlic Butter Brown Rice is another great call - neutral enough to let the rub shine, hearty enough to make it a full meal.
FAQ
What's the difference between pork tenderloin and pork loin?
Pork tenderloin is a small, lean muscle (~1-1.5 lbs) that cooks in under 30 minutes. Pork loin is a large roast (3-5 lbs) that needs a much longer cook time. They are not interchangeable - this rub recipe is specifically for tenderloin.
Can I use this rub on other proteins?
Yes - it works on chicken thighs, shrimp, and pork loin as well. The chipotle and oregano are especially good on chicken. It's the same base rub used in the Smoked Chicken Thighs recipe.
Do I need to marinate pork tenderloin with this rub?
No marinating needed. Since there's no salt in the rub itself, you season the meat first, then apply the rub right before cooking. If you want to apply it a few hours ahead, that's fine - it won't hurt anything - but it's not required.
What internal temperature should pork tenderloin reach?
145°F is the USDA-safe minimum for pork, and it's the right target for tenderloin. It will still be slightly pink in the center - that's correct and safe. Pull it at 145°F, rest for 5 minutes, and it will be juicy and tender every time.
Can I make this rub ahead of time?
Absolutely. Mix a big batch and store in an airtight jar for up to 6 months. The recipe covers two tenderloins with extra to spare - make more while you're at it.
Why is my pork tenderloin dry?
Two most common reasons: it was overcooked past 145°F, or it wasn't rested before slicing. Pull at 145°F and give it 5 minutes before you cut into it - the juices redistribute and the texture improves significantly.
More From the Smoker
- 🔥 Smoked Pork Tenderloin - the full recipe with sear + smoke method, timing, and wood details.
- 🔥 Smoked Chicken Thighs - this same rub works here too.
- 🔥 Smoked Vegetables - cooks at the same temp as the tenderloin. Easy side dish.
- 🔥 Smoked Asparagus with Garlic & Hot Honey - another great smoker side.
- 🔥 Smoked Baked Potato - crispy skin, fluffy inside. Perfect with pork.
- 🔥 Smoked Garlic - make a batch while the tenderloin is on.
- 🔥 Smoked Queso Dip - for before the main event.
- 🔥 How Much Does Brisket Cost? - planning a bigger smoke session?
📖 Recipe
Pork Tenderloin Spice Rub
Equipment
- Large Saute Pan
- Paper Towels
Ingredients
- 2 Pork Tenderloins
- 3 tablespoon Olive Oil
Spice Blend
- 1 tablespoon Chili Powder
- 1 tablespoon Chipotle Powder
- 1 tablespoon Garlic Powder
- 1 tablespoon Paprika
- 1 tablespoon Oregano
- 1 teaspoon Onion Powder
- 1 teaspoon Fresh Ground Pepper
- ¼ teaspoon Kosher Salt
Instructions
- Create your spice blend by mixing together all the spices EXCLUDING your kosher salt & fresh ground pepper.
- Pat down your pork tenderloins with a paper towel until dry.
- Season liberally with kosher salt & fresh ground pepper.
- Next add your seasoning, making sure to flip your tenderloin and cover all sides.
- Set a large saute pan or cast iron skillet on high heat, letting it get very hot.
- Add enough olive oil to coat the bottom of the pan and then add your tenderloin.
- Don't move it around, rather, let is sit and sear for 2-3 minutes or until it has a nice brown crust.
- Flip and repeat the same process on the other side.
- Once browned on all sides, move to a sheet tray lined with foil.
- Move to a 350-degree oven or smoker for 10-20 minutes or until the center has reached 145 (it will still be slightly pink in the center which is just fine!).
- Remove, slice, and enjoy!
Notes
- Pat it bone-dry before seasoning. Surface moisture is the enemy of a good sear.
- Don't move it: Let the pork sit and build a crust before you flip. Chasing it around the pan means no browning.
- Doneness: Pull at 145°F. A little pink in the center is safe and juicy. Rest 5 minutes before slicing so the juices stay put.
- Extra rub: This makes more than one batch. Store it airtight for months and use it on chicken, shrimp, or roasted veggies.
- Storage: Sliced pork keeps 3-4 days. Reheat gently so it doesn't dry out.
Nutrition
Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.
This rub is part of my complete pellet smoker recipes guide - my temp chart, wood pairings, and every smoke in one place.
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