Yield: Yields about 1/3 cup of rub, enough for four chops or two 3/4- to 1-lb. tenderloins.
For more surface and crust, butterfly the tenderloin. If you do, mix a double batch of rub so you’re sure to have enough. If you don’t have a mortar and are using ground spices, crush everything in a small mixing bowl with a wooden spoon.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This rub produces flavorful crust and very tender pork.An alternate indoor cooking method works well. Pat tenderloins with rub, then sear in nonstick skillet for 5 minutes until browned on all sides. Roast in 350 degree oven for 15 minutes to internal temperature of 140. Let rest 10 minutes until temperature raises to 150 degrees. Slice and serve.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?