Herb-Rubbed Pork Tenderloin Recipe
- 1 tablespoon garlic powder
- 2 teaspoons brown sugar
- 2 teaspoons rubbed sage
- 1-1/2 teaspoons dried thyme
- 1 teaspoon ground mustard
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon pepper
- 2 pork tenderloins (1 pound each)
- In a small bowl, combine the first seven ingredients; rub over pork. Place in a large ungreased shallow glass dish. Cover and refrigerate for up to 8 hours.
- Place tenderloins on a rack in a shallow roasting pan. Bake at 425° for 25-30 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 8 servings.
Originally published as Herb-Rubbed Pork Tenderloin in Country Woman January/February 2006, p41
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Herb-Rubbed Pork Tenderloin
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review