Pork Tenderloin is so great. It’s healthy fast food. You could have dinner on the table in less time than it would take for the pizza delivery guy (mmm… pizza) to show up, you also don’t need to tip (but you really should tip yourself, you are worth it). That’s just what I did tonight.
This adapted Cooking Light recipe is a twofer, because you’ll have lots of the spice rub left over for all your meat rubbing needs (and I think it might be awesome on oven-roasted potatoes as well). As for what paprika you use, I’ll leave that up to your preference. I have two bags of Hungarian paprika, one hot, one not so hot. I don’t remember which is which and the labels are in Hungarian. I started to Google it again and then realized I forgot which one I used anyway (in the end, I think I used the hot). If anyone reading happens to know Hungarian and can tell me which is which in the photo below, please let me know and I’ll actually label them (I am assuming the one with the little peppers all over it might be the hotter one… a regular Sherlock Holmes aren’t I?). Smoked paprika would also be good.
Paprika Spice Rub
Adapted from Cooking Light
1/4 cup paprika
2 tbsp salt
2 tbsp ground cumin
2 tbsp brown sugar
2 tbsp chili powder (I used Chipotle chili powder)
2 tbsp freshly ground black pepper
1 tbsp garlic powder
Pork Tenderloin with Paprika Spice Rub
1 lb pork tenderloin
1 tbsp paprika spice rub
Massage the rub into the meat and roast in a 425 degree oven (original recipe said 500, but I just couldn’t) for approximately 20 minutes or until centre reaches 155 degrees.
I can’t wait to try this rub on some other meats… she’s spicy.