If you haven't been following Ree of Pioneer Woman Cooks, you need to stop reading this post and visit her site. Pronto. I have been reading her blog ever since my sister-in-law introduced me to her cooking and was sucked in....not just from the recipes, but from her romantic love story of meeting her cowboy husband and becoming a ranch wife.
Have you heard of Tasty Kitchen? It is the brainchild of Ree, who wanted a place for anyone to share, gather, and store recipes. It's almost like a FaceBook for folks who love to cook, bake, and yes, eat!
Not only do you get to meet people from all over the country (and some parts of the world), you get to see some of their favorite recipes, some of which have been handed down from generation to generation. Cool, huh?
I stumbled upon this Dry Rub for Pork Tenderloin recipe that had great reviews from other TK members. Scroll down to the bottom of the recipe page and read all the reviews. Fantastic, huh? After reading the reviews, I knew I just HAD to make it.
Here we go!
This dry rub is a mixture of spices: salt, pepper, seasoning salt, poultry seasoning, onion powder, garlic powder, chili powder and cayenne. It has a smidge of brown sugar for sweetness.
Mix it all together and this is what you get:
Put the meat in a glass dish and sprinkle ALL of the dry rub on every inch of your pork. I used the spoon to sprinkle it on and the back of the spoon to "rub" it in.
Cover the dish with plastic wrap and let it marinate in the fridge for 30 minutes or if you're busy, an hour.
Let the meat sit out at room temperature for an hour. I know it sounds weird to have raw food sitting out, but this will help your meat cook more evenly.
The original recipe says to cook it on the grill, but there was snow outside....yes, it was late April and we got snow... six inches the wet, white stuff.
I put the meat on a cooling rack over a foil covered pan, baked it at 450ºF for 25 minutes.
Check the temperature. You want at least an internal temp of 135º-140ºF.
Cover the meat with foil and let it rest for 15 minutes. The internal temp of the meat will go up and the juices will be redistributed throughout the meat.
Cut some thick slices...look at that crust! See how tender and juicy it is?
I was worried about the spicy level as I can't tolerate a lot of heat, but man, oh man, this was good! Just right. I wouldn't change a thing.
Thanks, Pterra2008, for a great recipe!! I can't wait to try another recipe from your files!