Dry Rubbed Pork Tenderloin: Just Like the Pros Do It, But at Home

I love the smoky bbq taste and sweet/hot combination that generally only arises from bbq, smoking, and long cooking times.  However, I’ve cemented that flavor profile with the following dry rub that delivers similar results in under an hour:

  • 2 T Brown Sugar
  • 1 T Kosher Salt
  • 2 Tsp Ground Black Pepper
  • 2 Tsp Chili Powder
  • 1 Tsp Smoked Paprika
  • 1 Tsp Garlic Powder
  • 1 Tsp Cocoa Powder
  • 2 Tsp Decaffeinated Coffee (ground for drip), preferable Cafe Du Monde as the chicory adds great flavor

Mix all of these together and then spread generously over a pork tenderloin (or another meat product for that matter).  Let it sit at room temperature for about 10 minutes while you preheat the oven to 400 degrees.  Cook the meat in the oven for about 20 mins or until an instant read thermometer is 140 degrees.  Take it out and let it rest for 5-10 mins before cutting.

This doesn’t need any sauce as the meat will be juicy and the coating provides a great all around flavor.


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