Let’s talk about pork tenderloin—specifically, the kind that makes your guests raise their eyebrows and ask, “What did you put on this?” This dry rub is my go-to for transforming an ordinary pork tenderloin into something truly crave-worthy. It’s smoky, a little sweet, and has just the right hint of warmth from cinnamon. And the best part? You likely have everything in your spice cabinet already.
Why This Rub Works Every Time
Over the years, I’ve tested all sorts of pork rubs—from store-bought blends to those fancy rubs people swear by online. But nothing has come close to the flavor this one packs. It’s bold but balanced, savory with a touch of sweetness, and it plays so well with the natural richness of pork.
What I love most? It’s versatile. I originally created it for tenderloin, but now I reach for it when I’m making pork chops, roasted veggies, or even sprinkling a little over grilled pineapple. It’s the kind of seasoning you want to keep in a jar right on your kitchen counter.
What You’ll Need (And Why They Matter)
Here’s what goes into the rub and how each ingredient pulls its weight:
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Chili powder (1 tbsp) – Adds depth and that gentle smoky kick without being too spicy.
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Brown sugar or coconut sugar (1 tbsp) – Gives that signature caramelized crust when seared or roasted. It’s subtle, but totally transforms the flavor.
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Dried oregano (½ tbsp) – This brings a grassy, herbaceous note that balances out the sweetness.
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Paprika (½ tbsp) – I use sweet paprika, but you can try smoked if you want a deeper flavor.
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Ground cinnamon (½ tsp) – Just a whisper of it, but it gives that unique edge that makes people ask for your “secret.”
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Garlic powder (½ tsp) – A staple in my kitchen, because garlic just makes everything better.
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Fine sea salt (½ tsp) – Don’t skip it. It pulls all the flavors together and helps the pork retain moisture while cooking.
Tip: If your brown sugar has clumped up, toss it in the microwave with a damp paper towel for 10 seconds—it’ll soften right up.
Mixing the Rub is a One-Bowl Wonder
No fancy tools required. Just grab a small bowl, pour everything in, and give it a good stir. I use the back of a spoon to break up any sugar lumps. You’re done in under 2 minutes, and your kitchen already smells like magic.
How I Apply the Dry Rub to Pork
Once the rub is mixed, I place the pork tenderloin in a shallow bowl or dish. Using tongs or just clean hands, I press the rub into the meat until it’s completely coated. Don’t be shy—this is where the flavor comes from.
If I’ve got time, I like to let it sit on the counter for 15–20 minutes before cooking. It helps the seasoning really cling to the surface, and the pork cooks more evenly when it’s not fridge-cold.
How Much Rub Do I Use?
This batch makes around 4 tablespoons, which is usually perfect for 1 to 1.5 lbs of pork tenderloin. I always make extra though—whatever’s left, I save in a spice jar for next time. Just make sure not to put used rub back in the jar if it’s touched raw meat.
Do I Need to Let It Sit?
No need to marinate this like a wet brine. Once your pork is coated, you can cook it right away. That’s what makes this such a time-saver for weeknight dinners. Of course, if you want to let it rest for a bit before cooking, it won’t hurt—but it’s not necessary.
My Favorite Ways to Cook Dry Rub Pork Tenderloin
This rub really shines whether you’re roasting or air frying.
For the oven:
Preheat to 425°F and roast for about 15–20 minutes, depending on the thickness of your tenderloin. I always use a meat thermometer and pull it at 145°F—the sweet spot for juicy, slightly pink pork.
In the air fryer:
Set to 400°F and cook for 16–18 minutes, flipping halfway through. It crisps up beautifully on the outside while staying tender inside. Perfect when you don’t want to heat up the whole kitchen.
Serving Ideas Straight From My Table
I usually slice this pork thin and serve it with garlic mashed potatoes or roasted sweet potatoes. If I’m doing a lighter meal, I pair it with a crisp apple slaw or grilled asparagus.
And leftovers? Wrap them in tortillas with a smear of mustard, or slice them cold over a green salad with feta and walnuts. It’s just as good the next day.
How to Store and Use Leftover Rub
If you’ve made a double or triple batch like I often do, store the rub in an airtight glass jar. I keep mine in a cool, dark cabinet for up to 3 months.
Just be sure to label it—because if your spice shelf looks anything like mine, it’s easy to forget what’s what!
Best Pork Tenderloin Rub
Looking to take your pork tenderloin to the next level? This simple, flavor-packed rub is smoky, sweet, and just the right amount of savory.
Ingredients
- 1 tablespoon brown sugar or coconut sugar
- 1 tablespoon chili powder
- ½ tablespoon paprika
- ½ tablespoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
Instructions
- Start by grabbing a small bowl and tossing in all the spices. Give it a good mix with a spoon or fork until everything’s evenly blended and the mixture turns a rich, earthy color.
- Once your rub is ready, pat your pork tenderloin dry with paper towels—this helps the spices stick. Roll the pork in the spice mix or use your hands to press it on until it’s well coated from end to end. That’s it—it’s ready to cook or grill!
Notes
- This recipe makes just enough for one pork tenderloin, so there’s no need to stash any away. It’s perfect for a weeknight dinner or your next backyard BBQ
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 26Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 324mgCarbohydrates 6gFiber 1gSugar 4gProtein 1g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Questions You Might Be Asking
Can I use this rub on other meats?
Absolutely! It’s great on pork chops, ribs, even chicken thighs. You could even try it on roasted carrots or cauliflower for a savory-sweet twist.
What if I don’t have cinnamon?
You can skip it, but I’ll be honest—it’s that little surprise note that makes people stop and say, “Wait, what is that flavor?” Worth keeping.
Can I make it salt-free?
Yes—just leave out the salt and season your meat separately. That way, you can control the salt level if you’re watching sodium.
If you’re looking for a super easy way to boost flavor without reaching for a store-bought bottle, this dry rub is your new best friend. Try it once, and you’ll probably find yourself making it on repeat—just like I do.
Try other Pork Loin recipes:
