Dry Rub for Pork Tenderloin

This is a simple dry rub for pork tenderloin that delivers big on savory flavor! It’s quick to make with just 4 ingredients. The perfect choice to enhance your favorite pork recipe!

Pork Tenderloin Rub Recipe

I like to keep the seasonings simple on my pork and this dry rub is the perfect fit. Not only can you use it for tenderloin, but it also tastes amazing on slow cooker ribs, pork loin, this baked pork chop recipe, and even chicken!

Dry rub for pork tenderloin is a blend of poultry seasoning, salt, pepper, and garlic powder. It not only gives herb crusted pork tenderloin and roasted pork tenderloin. amazing flavor, but it also makes the meat super tender!

Why I Love to Use a Dry Rub

• Enhances the flavor of the meat: A dry rub is a mix of herbs and spices that enhances the flavor of the meat and helps for a crust to form on the surface of your pork.
• Customizable: A savory rub is easily customizable much like my steak rub and dry rub for ribs. Add some brown sugar for a sweet and salty flavor or some red pepper flakes for heat.

Pork Tenderloin Rub Ingredients

I use just 4 ingredients in my pork tenderloin dry seasoning rub; most of which you probably already have in your pantry! Here’s what you’ll need:

• Poultry seasoning – A mix of spices with sage and thyme usually as the primary flavors. It can also contain rosemary, marjoram, and black pepper. Also, despite the name, it’s not just used for seasoning chicken!
• Kosher salt – These are large flakes of salt that have a gentler saltiness than table salt. If you are going to substitute with table salt, you’ll want to use less. Generally, you would use ¾ teaspoon of table salt to replace 1 tablespoon of kosher salt. Salt is great for tenderizing meat.
• Garlic powder – This powder has a milder and sweeter taste than raw garlic.
• Black pepper – Gives the rub a hint of spiciness.

How to Make Dry Rub for Pork Tenderloin

Making this rub takes only a couple of quick minutes!

• Measure: Measure out all the ingredients into a small bowl.
• Combine: Whisk them together using either a whisk or a fork. That’s it! So simple.

How to Apply Dry Rub to Meat

1. Dry your pork tenderloin with paper towels then sprinkle the spice mixture all over the pork. Massage it in, gently pressing the rub into the meat as you go.
2. At this stage, you can cook the tenderloin right away, or you can put it in the fridge and leave the flavors to develop for at least 30 minutes and up to 24 hours.
3. Cook the pork tenderloin according to your favorite recipe instructions.

Tips and Variations

• Ratio of spice rub to pork: I find that 1 tablespoon of rub per 1 pound of pork works best.
• How long to leave dry rub on pork: At least 30 minutes and no longer than 24 hours. The long the rub sits on the meat the more flavorful it will be.
• More uses: My family loves this dry rub on pork tenderloin. It’s a long thin cut of pork that’s low in fat and rich in protein which makes it a great option for family dinners. You can use this rub on other cuts of pork like my grilled pork chops recipe, ribs, loin and it also tastes delicious on a whole chicken.
• Other spices to use in this pork rub recipe: Try onion powder instead of garlic powder, or both. Cumin and coriander will bring earthy flavors and smoked paprika, chili powder, and cayenne pepper will bring the heat!
  

Storage

• The best way to store dry rub is in a sealed container in a cool dry place. I keep mine in a cupboard. 
• The rub will keep for a long time, but I recommend making a new batch after 6 months as the spices will lose their potency over time.

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