Pork tenderloin with sweet and spicy rub recipe 

Pork tenderloin infused with a sweet-spicy rub and slow-cooked to juicy, tender perfection can be described in a single word: Succulent.
When you’re craving a savory, meaty comfort food, this pork tenderloin recipe, inspired by Flour On My Face, is a satisfying go-to. Every bite of this tender, fall-apart pork is full of sweet, spicy flavor that’s hard to beat.
Forgo the premade spice rubs that are loaded with salt, MSG and other preservatives. Instead, go for a homemade blend of ingredients you already have in your kitchen. The best meat rubs balance sweet, hot and spicy tastes - and they’re especially suited to pork tenderloin.
This particular pork rub is a blend of dark brown sugar, sea salt, spices and garlic. The brown sugar lends a complex yet mildly-sweet molasses flavor to the meat while balancing the heat from the peppers. Smoked paprika is a must; it imparts a rich, deep flavor to the mix. The dry mustard and garlic powder assert distinct tastes that round out the flavor profile nicely. (This sweet-spicy pork rub is so out-of-this-world delicious, you could even bottle it up and present it as a gift for your favorite foodies.)
Patience is the key to this recipe. After you massage the pork tenderloins with a generous coating of the rub, allowing it to sit in the refrigerator for at least an hour (or even overnight) lets the flavor penetrate and fully develop. A six-hour slow-roasting in the oven yields a super-tender, juicy result.
After all that cooking, you need to let the pork rest for at least half an hour, so the juices redistribute into the meat rather than run out all over your cutting board.
Serve it on its own - or you can put it on rolls, over mashed potatoes, or tucked into tortillas. You can’t go wrong with whatever option you choose: This pork tenderloin is delicious no matter how it’s plated.
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