Pork Tenderloin with Dry Rub

*Originally posted February 9, 2013

Well in case you haven’t heard, Boston is getting slammed with a blizzard right now.  We have not had a storm like this since ’78.  I was born a week after that which is weird because I’m turning 29 this year, again. It took 5 trips outside before my dog would understand that she had to do her business on the path we shoveled out for her, and she is very disappointed there is no one to bark at in the window. And I had to postpone my 13 mile run and marathon fundraiser party tonight, but other than that it hasn’t been bad.

I have never made pork tenderloin before, and when I saw that it was on sale this week, I decided I had to experiment. The results were excellent. Obvi, make sure all your spices are GF. The leftovers are OUT OF CONTROL on nachos.

  • 1 tsp dried mustard
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp garlic salt
  • salt and pepper
  • 1lb-ish pork tenderloin

Preheat oven to 350. Mix spices in a small bowl. Pat tenderloin dry and rub spice mixture onto it. Sear in a cast iron skillet over med-high heat on all sides.  Place skillet in oven and cook for 20 minutes or until it reaches an internal temperature of 145 degrees.

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