Baked Pork Tenderloin with Dry Rub

5 from 1 vote

Sweet paprika, garlic and a pinch of cayenne bake into a savory crust while lime and cilantro turn the pan drippings into a bright, tangy sauce.

Course Main Course

Cuisine American

Keyword pork tenderloin

Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free, keto, Low-Carb, Paleo

Prep Time 5

Cook Time 20

Resting Time 5

Total Time 30

Servings

Calories 158.73kcal

Preheat the oven to 400° F.
If your tenderloin has a wide patch of silverskin (the thin, shiny membrane on one side), trim it off with a sharp knife. A stray streak is fine to leave.
Place 1 pound pork tenderloin on a baking sheet and pat dry completely with paper towels. Drizzle 2 teaspoons olive oil over all sides of the pork tenderloin and brush it on to coat the meat. Set aside.
In a small bowl combine ¾ teaspoon sweet paprika, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper, ¼ teaspoon onion salt, ¼ teaspoon oregano, ¼ teaspoon dried thyme and ¼ teaspoon cayenne (if using). Whisk to combine.
Sprinkle the spice rub over the tenderloin and pat it into the meat so it's evenly coated. Bake for 18-25 minutes, until an instant-read thermometer in the thickest part reads 140°F. It will climb to 145°F as it rests.
Transfer the pork to a cutting board and rest 5 minutes before slicing.
Meanwhile add 1½ tablespoons lime juice, and 2 tablespoons chopped cilantro to the roasting pan stir to combine.
Slice the pork tenderloin into ½" to ¾" slices and transfer to a serving platter. Drizzle the pan sauce over the sliced pork to serve. Garnish with extra cilantro and lime wedges.

For a hint of sweetness, add 1 tablespoon of light brown sugar to the spice rub.
For a velvety pan sauce, whisk a tablespoon of butter into the baking pan with the lime juice and whisk until it's emulsified before drizzling over the baked pork tenderloin.
Make a jar: see "Make a batch of pork tenderloin seasoning" in the post. Use 1 tablespoon per pound of pork.