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Simple Pork Tenderloin is an easy recipe that can be made using only a few ingredients so that you don’t have to get 100 ingredients out to cook some good pork for dinner. It uses some of my favorite go-to pork seasonings that just can’t fail no matter which cut of pork is used.

If you have never butchered before, check out my youtube video showing how to take a pig from a whole pig to a half pig! HERE!

I decided to get some pork done this weekend because I have some pigs to butcher up and my freezer needs some room! Normally, you get rid of the best cuts of pork first because you can’t help but to eat them. But I always seem to leave them for special occasion!

Pork tenderloin is the most tender cut on a pig. It is the cut that is just under the backbone of the animal. This also means that it has a lack of flavor compared to other cuts of pork.

When butchering you want to leave as much fat on the tenderloin as possible. When searching for a good looking tenderloin in the store, you want to make sure you get a tenderloin that has plenty of fat on it in for the same reason. Fat adds flavor and enjoyability to any cut of meat and therefore a good fat cap on a tenderloin means a tender and flavorful cut of meat.

Simple pork tenderloin ingredients

  • 1 pork tenderloin
  • Brown sugar
  • Ground black pepper
  • Salt
  • Chili powder
  • Smoked paprika (optional)
  • Garlic Powder (optional)

These ingredients are my cornerstones for a good, simple pork recipe. The sugar makes for a sweet, and crunchy exterior. Black pepper packs a good punch and is absolutely perfect when paired with sugar. Chili powder adds a delectable savory aspect to it that really comes through in every bite.

How to make simple pork tenderloin

Get your pork loin ready by removing any silver skin that is on it. That is the shiny, stringy looking layer that covers part of the tenderloin. This is very tough and chewy and will not make a great addition to a meal.

Mix up your seasonings, proportions down below in the recipe card!

Using your hands, cover the entire pork loin in your simple pork dry rub. Pack the dry rub in to the pork loin and don’t be shy. The juices in the pork loin will leak into the rub and the rub will adhere to the loin. Shake off any excess.

If you are going to cook this tenderloin in the oven preheat oven to 400°F and bake in the oven for 25 to 35 minutes until the internal temperature reads 165°F.

What to do with extra pork rub?

Simply place your left over pork rub in an airtight container like a tupperware container or a ziplock bag and it will stay good for months! Then the next time you have some pork to cook, you already have your easy pork rub out of the way.

However, I am going to be doing this tenderloin on the grill over hickory wood. I cut down this hickory tree on my property and if you didn’t already know, hickory is an outstanding wood for smoking and grilling.

Hickory wood imparts a wonderful flavor to many things including pork, fish, beef, lamb, and goat.

At first I placed this tenderloin on the grill going the same direction lengthwise as the grates, to get some nice looking grill marks that are running the entire length of the tenderloin. Then rotated it clockwise about 45°, and left it on the grill until there was a clear diamond pattern on the side that I wanted to present.

I placed my tenderloin on the grill for 30 minutes at 300°F and that was perfect for the tenderloin that I had! Check your internal temperature with a thermometer and if it registers at 165°F then it is done.

I have heard of the modern day pork being acceptable to eat medium rare. Since I butcher my own pigs, I don’t follow this personally.

After your tenderloin comes off the grill, let it rest for 5 to 10 minutes before slicing it. If you cut right into the tenderloin, the juice in the meat will run out onto your cutting board. If you let it rest, the juices in the meat redistribute throughout the meat and will absorb into it making a juicier and more tender piece of meat.

Slice your tenderloin thin and even into small medallions. Eat it with a piece of fresh bread or over a bed of rice or better yet, make a sandwich with it using my Easy Mayonnaise Recipe.

You could also eat it over a bed of my Wild Rice and Fried Lambsquarters.

How to store pork tenderloin

You can store cooked pork tenderloin in an airtight container or a ziplock bag for up to 4 days.

There are so many left over ideas with pork tenderloin that you will not run out of things to make with it. It stays tender and juicy in the refrigerator.

Yield: 6-8 servings



Simple Pork Loin is an easy recipe that can be made using only a few ingredients so that you don't have to get 100 ingredients out to cook some good pork for dinner. It uses some of my favorite go-to pork seasonings that just can't fail no matter which cut of pork is used.

Prep Time 5 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 40 minutes


  • 1 pork tenderloin
  • 2 cups of brown sugar
  • 2 tsp salt
  • 1/4 cup of ground black pepper
  • 1/4 cup of chili powder
  • 1/8 cup of smoked paprika (optional)
  • 1/8 cup of garlic powder (optional)


  1. Remove silver skin from the tenderloin and leave as much fat on as you can.
  2. Combine sugar, pepper, and chili powder and mix until seasonings are evenly distributed.
  3. Rub the entire pork tenderloin down with your simple pork rub.
  4. Heat up a grill with some good smoking wood to 300°F and roast for 25-35 minutes or until internal temperature is 165°F. Or, roast in an oven at 400°F for 25-35 minutes or until a thermometer reads 165°F in the center of the loin.
  5. Let tenderloin rest for 5-10 minutes before slicing it.
  6. Slice it thin and enjoy!


Leave as much fat on a pork tenderloin as you can.

Make sure you let your tenderloin rest for 5-10 minutes before slicing it. It will keep the tenderloin just as moist as it could be.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 154Total Fat: 6.13gSaturated Fat: 6.121gUnsaturated Fat: .658gCholesterol: 75mgSodium: 56mgCarbohydrates: 0gProtein: 23.29g

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Eligh Miller-Polivka
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