Rubbed Pork Tenderloin

We get wonderful pork here at very good prices. I can often buy a 'value pack', around 15lbs, of chops, tenderloin, and loin for less than $2.00 per pound.

In summer I cut the loin into thick chops; in winter I cut it into 3 nice roasts.

The tenderloin we leave whole and is one of our favorite cuts for grilling. 

For this we used a spicy rub followed by a slightly spicy basting sauce.

Rubbed Pork Tenderloin

Preparation and cooking time: 30 minutes    


  • 12oz (350gr) pork tenderloin
  • Rub:
  • 1/2 chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp powdered ginger
  • Sauce:

  • 2 tbs ketchup
  • 2 tbs red wine vinegar
  • 2 tbs Worcestershire sauce
  • 2 tbs olive oil

Rubbed Pork


  • Mix all ingredients for rub and rub on pork.
  • Mix all ingredients for sauce.
  • Put pork on barbecue grill or in 400F oven for 25 – 30 minutes.  Turn occasionally to brown on all sides. 

  • Baste pork with sauce starting after it's been cooking 15 minutes. Baste 2 – 3 times.
  • When you think pork is done slice into middle to check.  Slightly pink is is perfect. 
  • Remove, slice and serve.

I have, once again, been complimented on the simplicity of my recipes.

At least, I think it was a compliment.

With the advent of molecular gastronomy in recent years, simple doesn't seem to be a popular trend.

As I wander the world of food blogs I tend to see complicated, rather than simple, recipes.

I like complicated.

On a crisp winter day I'm happy spending time in the kitchen…. Lots of time.

But not every day.

And definitely not during the summer when there is so much other stuff that needs doing.

Is 'simple' no longer done?

Do you all spend hours in in the kitchen every day making, plating, and taking photos of elaborate dishes?

Does complicated make it better?

Personally, I like letting the food shine.

A fresh garden tomato only needs a light sprinkling of pepper and a tiny, tiny bit of salt for me…. if that.  Extra, extra virgin olive oil and aged Balsamic vinegar aren't needed (although I like that as well)

Complicated, with a long list on ingredients has its place…. But so does simple.

Was I being truly complimented?

Or just patronized? 

8 thoughts on “Rubbed Pork Tenderloin”

  1. I guess it depends on who did the complimenting (or patronizing). …letting the food shine is one on my mantras and you do that exceptionally well. THAT is a compliment.

  2. Katie – I like both simple and complicated. It depends on my mood. Sometimes I get so excited about the ingredients, and although the list may seem long, it still seems easy, at least to me. Either way, I am a happy girl…I just love good food, and this dish looks to die for! 🙂

  3. I only do simple ! I don’t want an enormous set of instructions or ingredients. I actually like recipes that use pantry staples. Lack of time is the overwhelming factor here !

  4. I’m with you on keeping it simple in the summer. Today’s lunch was scrambled eggs and tomato salad. 5 minutes top chrono. I’ll spend more time in the kitchen in the winter, but I don’t like really complicated recipes. My favorite cookbooks have nice big photos and not too many instructions.
    ps I’m sure you were being complimented.

  5. Simple is good. Your pork tenderloin sounds very similar to ours. Just in case it’s not obvious, this is a compliment.
    The only difference between yours and ours is that we cut through almost to the bottom in a diamond pattern before rubbing it with dry rub or barbecue sauce (I hope that made sense). And we let the barbecued pork rest on a rack for about 5 minutes when it’s done to keep the juices in. Then we slice and serve. With tossed salad and a simple vinaigrette. And/or grilled vegetables.
    Don’t get me started on molecular gastronomy! Oops too late…. I completely lost any respect I had for Heston Blumenthal when I saw him “in search of perfection” going on about how fabulous Black Forest Cake should be and then recreating one by laboriously making a bizarre box of cake, aerated chocolate, fake cherry stems, fake cherries, ganache, mousse and do I also remember him spraying some kirsch into the air above as well just before serving? Oh please! All you need for the perfect Black Forest cake is a good cake made with decent chocolate, kirsch, decent cherries, well whipped cream and good semi sweet chocolate for garnish. No atomizer is required. Just serving plates and forks.

  6. Molecular gastronomy is not for real people. Sorry.
    Elizabeth, your description of “Black Forest Cake” is wonderful!

  7. Christine, thanks…. much appreciated ;-))
    Mimi, I feel more like complicated in the winter…. simple for summer!
    Ina, I love spending time in the kitchen when it’s cool… hot weather – not so much….
    manningroad, I should have lots of time… never do. Always running late. Esp. in summer LOL So simple is best!
    Thanks, Meredith. A bit plate of tomatoes suits me just fine in summer!
    Elizabeth, I don’t want a whiff of food, I want a big bite…. and then another! I’ll try that next time we do pork – thanks.
    Mimi, It’s like art – visually appealing. I like my food to be more than just that.

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