Any recommendations for a pork tenderloin dry rub?


Whaddayawant? Spicy? Mild? Garlicky? Etc?" onclick=";return false;

onion powder, onion pepper, and orange peel are pretty much my regular pork rub.

That actually sounds great - simple, and effective.

I’d brine it (not a lot of fat) or wrap it in pancetta (mmmm). I’ve also butterflied them and stuck herbs, butter, cheese (fontina) inside. My standby is to slather it with herbes de provence, salt, pepper and olive oil, butterfly and stuff with mushrooms and fontina (maybe some mustard), wrap in pancetta and tie it up.