30-Minute Dry-Rubbed Pork Tenderloin
A quick, aromatic pork tenderloin coated in a fragrant blend of toasted coriander, fennel, and red pepper. The spice rub creates a savory crust while the meat stays tender inside. Ideal for weeknight dinners or casual entertaining when you want restaurant-quality results without fuss. This version emphasizes whole-seed toasting for deeper flavor and uses fresh rosemary for brightness.
Ingredients
- ¾ teaspoon coriander seeds, whole
- 1 ¼ teaspoon fennel seeds
- ½ teaspoon red pepper flakes, crushed
- 1 ½ tablespoon fresh rosemary, minced
- 3 clove garlic, minced
- 1 ½ teaspoon kosher salt
- ¾ teaspoon black pepper, ground
- 1 tablespoon olive oil
- 1 pound pork tenderloin
Instructions
- 1
Crack and grind coriander seeds, fennel seeds, and red pepper flakes in a mortar and pestle until fragrant.
- 2
Combine crushed spices with fresh rosemary, garlic, salt, and black pepper in a small bowl.
- 3
Coat pork tenderloin with olive oil, then rub spice mixture all over to coat liberally.
- 4
Cover with plastic wrap and refrigerate at least one hour.
- 5
Heat grill to medium-high heat.
- 6
Grill pork, turning occasionally, until desired doneness is reached.
- 7
Rest for 5 minutes before slicing and serving.
Tips
Toast whole spices in a dry pan for 30 seconds before grinding to intensify their aromatic qualities and ensure maximum flavor.
Don't skip the resting period after grilling; it redistributes juices throughout the meat, keeping it tender and moist when sliced.
Good to Know
Refrigerate cooked, sliced pork in an airtight container for up to 3 days. Reheat gently.
Prepare and refrigerate the spice rub up to 24 hours before rubbing onto pork. Season pork up to 8 hours ahead.
Slice and serve warm with roasted vegetables, grains, or fresh salad. Pairs with light wines or citrus beverages.
Common Mistakes
Skip grinding whole spices to avoid flat, one-dimensional flavor
Don't skip the rest period to avoid dry, tough meat when sliced
Substitutions
FAQ
Can I use a grill pan or cast iron skillet instead of an outdoor grill?
Yes. Heat cast iron or grill pan to medium-high, then sear the pork for 3-4 minutes per side, then reduce heat to medium and cook through, about 10-12 minutes total, turning occasionally.
What if I don't have a mortar and pestle?
Place whole spices in a sealed plastic bag and crush with a heavy pan or rolling pin. Or use a spice grinder, coffee grinder, or pre-crushed spices, though whole seeds provide superior flavor.
How long can I keep the cooked pork in the refrigerator?
Store sliced or whole cooked pork in an airtight container for up to 3 days. Reheat gently over low heat or in a warm oven to preserve tenderness.