This Smoked Paprika Pork Tenderloin Rub is incredibly flavorful. With just 4 simple ingredients you can kick up the flavor on any type of meat. We use this homemade smoked paprika rub on pork or chicken at least twice a month. It is the favorite dinner of 3 out of 4 kids surveyed.
Smoked Paprika Pork Tenderloin Rub – Low Carb, Keto, Grain-Free, Gluten-Free, THM S
The smoked paprika gives pork so much flavor. It has become our go-to seasoning for any type of meat. I use it all the time on roast chicken, pork tenderloin, pork ribs, on burgers, and more.
We really do use this recipe more than any of my others. Pork tenderloin with smoked paprika rub is a standard in our dinner rotation and is nice enough that I serve it to dinner company at least a few times a year. My kids like to eat it with applesauce. I serve this pork tenderloin recipe with mashed cauliflower a lot of the time.
Just add the 4 rub ingredients to a small bowl, plastic container, or zipper storage bag and stir or shake.
Smoked Paprika Pork Tenderloin Rub Ingredients:
2 parts smoked paprika ***
2 parts garlic powder
2 parts onion powder
1 part salt
Instructions: Combine in a jar and shake. I usually make a good amount at once (using 1/2 cup of the first three and 1/4 cup of salt) since we use this often but you can make as little as a few tablespoons. That is all you need for one recipe of the pork.
***Note: You NEED smoked paprika. Regular paprika will not work. Amazon has a 4 oz bag for about $8 with free shipping. It is worth it. Regular spices in the grocery store are only about 1 oz. This is a great price and has so much flavor.
This is the Best Pork Tenderloin Ever. And the simplest. All you need is a twin pack of pork tenderloins + my smoked paprika rub.
Pork tenderloins tend to come in a two pack where I buy them. They are about 1 pound each and Costco sells them in a twin pack (so four pieces of meat). One pack is perfect for our family for dinner so I get two dinners for about $6 each. If we are having company I will cook both packs.
I sear the pork tenderloin on every surface possible. You want a nice deep brown crust the whole way around. Once you have seared the pork simply pop it into the oven and bake until you have your desired doneness. I cook my pork until it is 155 degrees and then let it rest to come up to 160.
If you want to try this pork tenderloin rub on chicken put it on the meat side of bone in skin on chicken thighs and roast them. Season the skin side only with salt (the rub can burn when broiling chicken skin to get it crispy). I normally roast chicken at 400 until it is 160 degrees and then turn on the broiler for 2-3 minutes to make sure the skin is super crispy.
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
This Smoked Paprika Pork Tenderloin Rub is incredibly flavorful. With just 4 simple ingredients you can kick up the flavor on any type of meat. We use this homemade smoked paprika rub on pork or chicken at least twice a month. It is the favorite dinner of 3 out of 4 kids surveyed.
- 2 tbsp smoked paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp salt
- 3-4 tbsp smoked paprika rub
- 2 pork tenderloins
Combine in a jar and shake.
- Preheat oven to 425. Liberally coat the pork tenderloins with the smoked paprika rub.
- Heat a large ovenproof skillet over medium-high heat. Add a few tablespoons of the oil of your choice. I usually spray it with an olive oil sprayer. Sear the pork on all four sides for the best crust.
Move the pan into the oven and roast for about 25-30 minutes until the pork reaches 155-160 degrees. If you do not have an ovenproof skillet you can transfer the pork to a baking dish at this point to finish cooking in the oven.
Let rest for a few minutes before slicing.
Originally Published February 6, 2016. Revised and Republished May 28, 2018.
RACHAEL CHUMNEY says
Anne says
Taryn says
Fly says
Taryn says
Jerome says
Taryn says
Jennifer Richard says
Taryn says
Barb Lord says
Taryn says
Barb Lord says