This amazing spice rub is loaded with flavor -- and it works equally well on pork chicken or beef and adds no fat or calories to the meat. Great for paleo and keto diets or for a healthy lifestyle.
Course Main Course
Keyword grilling, pork tenderloin, spice rub
Prep Time 15minutes
Cook Time 12minutes
Total Time 35minutes
3/4teaspoonwhole coriander seed
1 1/4teaspoonwhole fennel seed
1/2teaspoonred pepper flakes
1 1/2tablespoonsfresh rosemaryminced
1 1/2teaspoonskosher salt
3/4teaspoonfreshly ground black pepper
In a mortar and pestle, combine coriander, fennel and red pepper flakes. Use the pestle to crack and grind the spices in the mortar, until the spices are crushed and fragrant.
In a small bowl, add the rosemary, garlic, salt, pepper and crushed spices. Stir to combine.
Place the pork on a baking sheet. With your hands, rub the olive oil over the pork. Sprinkle spice mixture over the pork and rub it in with your hands. There should be enough spice to liberally cover the entire tenderloin.
Cover loosely with plastic wrap and refrigerate at least one hour or up to 8 hours.
Heat your grill to a medium high heat (about 400°-450°). Grill pork, over direct heat. Don't flip the meat until it's seared and ready to release from the grates. Turn the pork after 4-6 minutes, depending on how well you like it cooked. Continue to cook the spice crusted pork tenderloin until the desired temperature is achieved (use your instant read thermometer to check).
To roast pork in an oven, preheat oven to 425 degrees. Place pork on a baking sheet and roast for 18-20 minutes, until desired doneness is achieved.