A couple of days ago I mixed up a chili and smoked paprika rub for pork tenderloin. That made supper an easy choice, since all I had to do was trim the tenderloins, get them seasoned and cooked in a hot oven. 

We had roasted garlic lemon potato wedges as a side, but next time I’ll make a pot of rice and add a shake or two of garlic and onion powder and maybe some smoked paprika. There was a good amount of juice that formed during roasting and I’m thinking that would be yummy spooned over the rice. 

Oh, and one more thing. If you don’t have smoked paprika (the difference between smoked and regular paprika is smoked is made by smoking peppers over wood before drying, while regular paprika is made from plain dried peppers), regular is OK, too. You just won’t have that smoky flavor.

Roasted pork tenderloins with chili and smoked paprika rub

The rub makes enough for 3 pounds of meat.

If you have 2 pounds or under, you may have some leftover rub. Just refrigerate what you have left over for next time or use it to season baby back ribs. 

Ingredients

2 pork tenderloins, 2-1/2 to 3 pounds total

Spice rub

2 tablespoons brown sugar – I used light brown

2 teaspoons smoked sweet paprika

2 teaspoons each: garlic powder, onion powder and favorite chili powder blend

2 teaspoons Herbes de Provence or Italian seasoning

1 tablespoon salt

1 teaspoon pepper

Olive oil for rubbing on pork

4-6 tablespoons butter, cut into equal pieces

Instructions

Preheat oven to 400.

Trim off excess fat and silver skin, which looks shiny. If you don’t trim silver skin off, it cooks up tough). 

Pat tenderloins dry, then rub a tiny bit of olive oil all over them. This helps retain moisture and makes rub stick.

Stir together rub ingredients. 

Put tenderloins on small sprayed baking sheet and coat all over with spice rub.

Top with 2-3 pats butter on each.

Roast, uncovered, for 20-25 minutes, or until pork reaches 145 degrees. It may look a bit pink in the middle, but it’s safe to eat. Don’t over cook. Let rest, tented, for 5-10 minutes so juices can redistribute. Temperature will rise a few degrees. 

Slice into thick medallions and drizzle with pan juices to serve.

Adapted from Salt & Lavender.