Roast Pork Tenderloin Medallions w/ Grill Spice Rub

Spice Rubbed Pork Tender Loin Medallions

A good spice rub for grilling or roasting meats makes a huge difference in the success of any gathering. I use my spice rub on beef brisket, pork tenderloin, pork shoulder, whole chickens, etc.

Beef Brisket with Spice Rub

The star of this tenderloin recipe is the spice rub. I settled on this combination of spices after preparing and testing several different recipes.  My first use was on a 10 lb. beef brisket. Excellent!

Spice Rub Mix  

  • 3 TB. Chili powder

    15 Spice combination.
  • 3 TB. Paprika
  • 2 TB. Kosher Salt
  • 1 TB. Ground Allspice
  • 1 TB. Celery Seed
  • 1 TB. Ground Coriander
  • 2 TB.  Garlic Powder
  • 1 TB. Ground Mustard
  • 1 TB. Oregano
  • 1 TB. Ground Black Pepper
  • 2 TB. Dark Brown Sugar
  • 1 tsp Cayenne (or more to taste)
  •  2 TB. Onion Powder
  • 1 TB. Dry Thyme
  • 1 TB. Ground Cumin

Combine all the spices into a jar and shake well. Makes approximately 1-1/2 C. of rub.

Pork Tenderloin Medallions 

Pork loin covered in spice rub.
  1. 2 lb. Pork Tenderloin.
  2. Pour approximately 1/4 C. spice rub on wax or parchment paper.
  3. Roll the pork loin in spice rub to cover the entire loin.
  4. Let the pork loin marinade with spices for at least 1 hour. Longer is even better.
  5. Roast in  425° oven 25 minutes per pound or until internal temperature is 160°.
  6. Allow roast to rest about 10 – 15 minutes before slicing into medallions.
  7. Makes 5 -6 servings.

Beef Brisket

  1. 10 lb. Beef Brisket
  2. Generously coat brisket with spice rub.
  3. Marinade in refrigerator over night
  4. Roast in 400° oven for 1 hour uncovered.
  5. Wrap brisket in foil. Be sure to fold under the thin end of the brisket.
  6. Roast another 3 hours at 350°
  7. Allow brisket to rest 15 – 20 minutes before slicing.

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