Lean, moist, and incredibly succulent, this oven baked BBQ pork tenderloin recipe features tenderloin seasoned with sweet, warm, savory spices and smothered in BBQ sauce.
Rinse the tenderloins under cold running water and blot dry with paper towels. Combine all the ingredients for the rub in a small bowl (make sure to work out any clumps of the brown sugar for even distribution) and stir to mix. If you have a mortar and pestle, that works best. Rub the spices onto the meat covering it well. (see notes)
Preheat a large oven-proof heavy cast iron skillet or stainless steel skillet, over high heat. Sprinkle a drop or two of water onto the skillet to test the heat. The water should sizzle and jump around. Next, add the oil to the skillet and allow it to warm, but do not let it burn. When you start to see ripples in the oil, carefully add the meat to the pan. Be careful the hot oil may spatter!
Once the meat is in the skillet, do not move it. Let the meat sear for a few minutes. When the meat releases from the skillet and is browned, flip it over and sear the other side. Then roll it over on each side to brown all the way around. When the meat is browned on all sides, the inside will still be raw.
Place the skillet in the preheated oven and bake until the pork is done and juices run clear; about 30 to 45 minutes. For really saucy tenderloins, pour the BBQ sauce over the meat and allow bake the last 10 to 15 minutes of roasting.
Remove the tenderloins from the oven and place them on a carving board. Allow the pork to rest for 10 minutes. Slice pork, and serve with additional BBQ sauce for dipping.
Notes
To intensify the effects of the spice rub, you can rub the meat ahead of time so that the rub penetrates the meat a little more. Rub the tenderloin with pork rub at least one hour before cooking. If you don't have time, applying the rub ahead of time to marinate the meat is not necessary, but recommended if you have the time.DO NOT SKIP STEPS3-4! It may seem like searing is an unnecessary step, but trust me is NOT! You're not beginning the cooking process but just starting to build the flavor. It doesn't take that long, and you're only standing at the stove for just a few minutes. Trust me; it is worth every minute!
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