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one 1 lb pork tenderloin olive oil 2 cloves garlic, minced fine 2 tsp finely chopped fresh thyme 2 tsp sea salt 1 1/2 tsp 16 mesh ground black pepper 1 1/2 tsp ground white pepper 1 tsp sweet paprika 1/2 tsp onion powder Combine dry ingredients (sea salt through onion powder) and mix thoroughly. Add minced garlic and minced thyme and mix well. Place tenderloin on a rack, and the rack on a baking sheet. Brush entire tenderloin with oil and rub thoroughly with rub mixture, getting it on as evenly as possible. Allow rubbed tenderloin to sit on rack at room temperature for an hour. Preheat oven to 450 F. Place the oven rack in the highest position and cook the tenderloin (still on the rack and baking sheet) until the top begins to brown and the rub forms a nice crust, about 8 minutes. Flip the tenderloin and brown the other side. Place the oven rack in the center position and reduce oven heat to 325 F. Cook to the desired internal temperature (medium rare: 145-150 F, medium: 150-155 F, medium-well: 155-160 F), remove from oven and allow to rest 5 minutes. This recipe was added: 3 January 2026 |