This is an easy rub full of flavor. For added flavor, top with caramelized onions and/or sauerkraut. Serve it on a slider roll topped with melted Swiss for yummy appetizer.
1 1/2 teaspoons Salt
1/2 teaspoon Black pepper
1/2 teaspoon paprika
1/2 teaspoon granulated onion
1/2 teaspoon granulate garlic
1/2 teaspoon Italian seasoning (or dried herbs)
1/4 teaspoon ground caraway seeds
1 pork tenderloin (about 1 1/2 pounds total)
Avocado oil
1 tablespoon sweet & spicy mustard
Preheat oven to 425 and place a wire rack on a foil-lined baking sheet.
Mix up the rub then put the tenderloin in a large bowl. Drizzle olive with olive oil and rub the mustard all over it. Sprinkle the dry rub in well, rubbing it in.
Roast approximately 30-40 minutes. I prefer cooking by temperature not so much by time since the thickness can vary. Cook pork to 145 so check it’s temperature so it doesn’t dry out. Let rest 10 minutes then slice thin.
Caramelized onions are pretty easy to make, slice thin, add a bit of olive oil and butter (not margarine! It’s not natural!) cook low until they are soft and golden in color. You can add some sauerkraut to the onions for a nice flavorful and healthy addition. Of course sliced apples and a little side kale salad makes it a perfect balanced meal 😉
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