Spicy Pork Tenderloin

"A zesty rub seasons pork overnight. Fast yet fancy. Directions do not include the marinating time. This came from TOH."
photo by Mami J photo by Mami J
photo by Mami J
photo by mersaydees photo by mersaydees
photo by mersaydees photo by mersaydees
Ready In:




  • Place tenderloins in plastic bag.
  • Combine remaining ingredients in a small bowl; rub over tenderloins.
  • Refrigerate 6 hours or overnight.
  • Bake, uncovered, at 425 degrees for 25-35 minutes, or until meat thermometer reads 150-155 degrees.
  • Cover with foil and let rest for 10 minutes before slicing.

Questions & Replies

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  1. joanna_giselle
    This was a great recipe! Dead easy to make and tasty enough for a dinner party. I used dried parsley and fresh rosemary and cut back on the garlic a little and it was perfect. Highly recommended.
  2. bigbadbrenda
    This was so very good. Hubby said dont loose the recipe. I used a loin about 6 inches long and we ate the whole thing. The spices were perfect .Made for ZWT5 for the Chic Chefs
  3. SarahBeth
    I will add this to my list of pork tenderloin recipes! This was simple and delicious! The spices were perfect, the only change I made was to use garlic powder and sea salt. We grilled this instead of baking and it was wonderful! Thanks for posting! Made for The Queens of Quisine ZWT6 Family Picks!
  4. Mami J
    My husband and I really liked this one. I used only one tenderloin that marinated for 6 hrs. To cook it, I did something a bit different: first I browned the meat in a cast iron skillet to get that deep golden crust and then I baked it until the temp. was right. Also, I used garlic powder and a little less rosemary chopped very finely. Thank you for sharing, I will make this again. Made for Swizzle Chicks and ZWT6.
  5. noway
    Great flavor! I love how I could let this marinate in the fridge all day and come home to something really easy, but impressive for dinner! For me, the cooking time was off by quite a bit. The internal temp and cooking time you listed were right on with each other, and I did let it rest covered before slicing, but mine was still really pink inside and needed to cook another 15-20 minutes. Thanks for an easy, delicious recipe! Made for ZWT6.



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