Pork Tenderloin Rub

 Looking for a way to spice a plain pork tenderloin?  I've got you covered.  I found this on sidewalkshoes.com.  Weird name, huh?   This was super juicy and was awesome topped with the mango salsa recipe.  

Do yourself a favor, though.  Do not make this in a ceramic baking dish.  You heat up the pan and then put the cold meat in.   Lessons learned.  Use a metal pan.

Pork Tenderloin Rub

1 t. brown sugar

3/4 t. chili powder

3/4 t. paprika

1/2 t. kosher salt

1/2 t. onion powder

1/2 t. ground cumin

1/4 t. garlic powder

1/4 t. dried thyme

1 lb. pork tenderloin

Combine all of the rub ingredients.  

Rub the tenderloin with the rub on all sides and place it in the fridge for about 20 minutes while you wait for your oven.

Preheat oven to 425 degrees.  Put an oven safe pan in the oven and preheat that, too.

Take the tenderloin out of the fridge and carefully add it to the hot pan in the oven.

Bake it for 15 minutes, then turn the pan and bake for another 10 or so until the pork reaches 145 degrees.  You might want to check it a bit earlier just to be sure.  You don't want this to overcook.  145 degrees was perfect and it wasn't at all dry when we had it for leftovers 2 days later.  

Leftover tip:

Serve the thinly sliced pork loin over a grain bowl topped with leftover mango salsa.  

-----------------

t = teaspoon