Southwestern Spice-Rubbed Pork Tenderloin

by May 29, 2018

Each pork tenderloin has around 3 servings so you can roast two tenderloins at the same time to get a big batch of leftovers. Pork tenderloin is great for cutting up and using in sandwiches, lettuce wraps, salads, and even breakfast scrambles. This southwestern flavored pork is great to repurpose into pork tacos on Taco Tuesday.

Southwestern Spice-Rubbed Pork Tenderloin

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 Servings
Author Prep Day


  • 2 pounds pork tenderloin (each pork tenderloin is typically 1-1.5 pounds)
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 teaspoon oregano
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons cooking oil (avocado oil, olive oil, etc)


  1. Preheat: oven to 400°F.
  2. Prep: line baking sheet or casserole dish with foil.
  3. Season: mix chili powder, cumin, paprika, oregano, salt and pepper in bowl. Rub mix all over pork.
  4. [optional step] Sear meat for added flavor: add 2 tablespoons oil in a large skillet over medium-high heat. Sear pork for about 5 minutes until browned on all sides. Transfer to baking dish.

  5. Bake: for 15 minutes.
  6. Flip: pork over and bake for 10-15 more minutes or until done. Let rest 10 minutes before cutting pork. The pork will continue to cook as it rests. 

Southwestern Pork Tenderloin Dry Rub #lowcarb #paleo #whole30 #dinner

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