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–+ servings
Raw pork tenderloins seasoned with dry rub on parchment paper.

Pork Tenderloin Spice Rub

Smoked pork tenderloin is a delicious, melt-in-your-mouth dish that is so often overlooked. Covered in the perfect spice blend, and smoked to perfection, this dish is not one to be missed!
2 ratings (Click stars to rate)
Recipe by - Tabetha Klein
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 804 kcal

Equipment

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

Calories: 804kcalCarbohydrates: 3gProtein: 126gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 393mgSodium: 457mgPotassium: 2468mgFiber: 2gSugar: 0.4gVitamin A: 896IUVitamin C: 3mgCalcium: 63mgIron: 7mg

Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.

Keyword bbq, pork, smoked
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