This site has some great pork tenderloin rub recipes and tips on using rubs to get the most out of this great cut of meat.

FYI…This is a “feeder” site for my main blog, BbqDryRubs.com.  I encourage you to check out my main site, I have a LOT of useful and fun information there.  If you don’t want to check out my other site that’s okay; I have tried to put enough information on this one to make it worth your time!

Let’s get started with some dry rubs you can easily make at home that work great with pork tenderloin:

My basic pork rub for grilling.

The Classic Pork Tenderloin Rub:  This rub uses fresh minced garlic and rosemary for a powerful flavor combination.  The paprika is really just for color and can be omitted if you choose.

• 1 tablespoon kosher salt
• 1 tablespoon minced garlic
• ½ tablespoon paprika
• 1 teaspoon minced rosemary
• 1 teaspoon black pepper

My two favorite Pork Tenderloin Rubs

Coffee and Ancho rub

•  3 Tbs coffee (fresh beans ground fine)
• 2 Tbs ancho chile powder
• 2 Tbs turbinado sugar
• 1 Tbs kosher salt
• 1 Tbs cumin
• 1 tsp granulated onion
• 1 tsp granulated garlic

Savory Smoked Paprika rub

• 1 Tbs smoked paprika
• 1 Tbs kosher salt
• 1 tsp black pepper
• 1 tsp granulated onion
• 1 tsp granulated garlic
• 1 tsp turbinado sugar
• 1 tsp Italian seasoning (dried oregano,marjoram, basil, etc)

Mediterranean Herb pork tenderloin rub: Unlike the first rub this one uses dried herbs.  After the ingredients are measured take this mix through a spin in a coffee grinder or work it with a mortar and pestle to wake the flavors up.

• 2 teaspoon parsley
• 1 teaspoon orange zest
• 1/2 teaspoon marjoram
• 1/4 teaspoon sugar
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon celery seed
• 1/4 teaspoon rosemary

Southwest Seasoning pork tenderloin rub:  This rub uses chili powder as a primary ingredient.  Chili powder is a mix of herbs and seasonings traditionally used in Southwest cuisine.  It is not to be confused with “chile powder” which is the pure powder of a ground chile with no other spices or seasonings.

• 3 tablespoons dried oregano
• 3 tablespoons dried chili powder
• 1 tablespoon salt
• 2 teaspoons cumin
• 2 teaspoons granulated garlic
• 2 teaspoons granulated onion
• 1 teaspoon paprika

Classic Barbecue pork tenderloin rub:  If you use this rub make sure you are cooking with indirect heat at low to moderate temperature.  There is a lot of sugar in this rub and you don’t want it to scorch.

• 2 tablespoons kosher salt
• 2 tablespoons cane sugar
• 2 tablespoons paprika
• 2 teaspoons black pepper
• 1 teaspoon dry mustard
• 1/2 teaspoon cinnamon

Regardless of which pork tenderloin rub you use, make sure it gets to marinate on the meat for at least an hour before you start cooking.   If you are working with stuffed pork tenderloin I would suggest going light on the rub as the stuffing is usually the star of the dish.  If you are cooking a whole pork tenderloin then apply a generous coating of the rub to make a flavorful crust.