Pork Tenderloin with Paprika Spice RubPaprika Spice Blend
Cooking Light, NOVEMBER 2008
If you make this, make sure to use an old pan or cover the one you have with tin foil. I used my good roasting pan, and it took a good three days to come clean. The combo of the high heat and the spices and juice in the tenderloin just cemented to the bottom of the pan. I thought it was like a dry rub for barbecue, but it wasn’t really. I cooked the tenderloin perfectly so it was nice and juicy. The spice rub made it really tasty. I am pretty sure we’ll make this again because the spice rub mix makes A LOT of rub.
Measuring cups and spoons
Roasting pan
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