Tuscan-Style Pork Dry Rub




Tuscan-Style Pork Tenderloin

Homemade Tuscan flavor with a perfectly juicy finish.

I’ve been seeing all these pre-seasoned pork cuts popping up at the store lately—flavors that definitely weren’t around when I was growing up. And every time I look at one, I get that same thought: yeah… I can probably make this better at home. When you’ve been cooking as long as I have, you just pick up this instinct for what flavors play well together, and this Tuscan-style rub hits all the right notes.

It leans into those warm herbs—oregano and rosemary, complimented by basil and fennel—backed up with a little sweetness to help it caramelize, plus tomato bouillon for a deeper, more savory backbone. It’s simple, balanced, and the flavor payoff is huge. The cornstarch helps everything cling to the pork and build that gorgeous crust, and the lemon pepper brightens everything without taking over.
Whether you’re throwing the pork on the grill or roasting it in the oven, the rub does most of the heavy lifting for you. Serve it with Parmesan roasted potatoes and steamed broccoli, and you’ve basically got a rock-solid dinner with almost zero stress.


Tuscan-Style Pork Dry Rub

Tuscan Pork Dry Rub (Small Batch)

Makes about 3 tablespoons — perfect for 2 to 2½ lbs pork tenderloin

How to Cook It

Grill Method

  1. Pat the pork tenderloin dry, rub it with a light coating of olive oil, and season it evenly with the rub.

  2. Let it sit 30 minutes, or overnight if you have the time.

  3. Heat the grill to medium-high.

  4. Grill until the internal temp hits 140°F, then pull it and let it rest covered, to 145°F for juicy, tender pork.

  5. Rest 5 minutes before slicing.

Oven Method

  1. Preheat the oven to 375°F.

  2. Pat the pork tenderloin dry, rub with olive oil, and coat it generously with the seasoning.

  3. Let it marinate 30 minutes, or overnight if you have the time.

  4. Roast for about 25 minutes, but always trust your thermometer—pull at 140°F and let it rest to 145°F.

  5. Slice and serve.


Serving Notes

I like this pork with Parmesan roasted potatoes—crispy edges, a little richness, nothing too busy—and some simple steamed broccoli to keep things bright. With such an easy rub doing all the heavy lifting, the whole meal just comes together without much thought.

This one’s easy to keep in your back pocket—simple ingredients, fast prep, and a flavor that tastes way more intentional than the effort it takes. Once you mix up a batch of this rub, you’ll probably find yourself reaching for it anytime pork is on the menu. It’s the kind of reliable, weeknight-friendly recipe that makes you wonder why you ever bothered with the preseasoned stuff in the first place. Let it do its thing, serve it with a couple easy sides, and you’ve got a dinner that just works every time.

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

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Location: Northampton, PA, USA

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