This recipe transforms two pork tenderloins (each between ¾ to 1¼ lbs) into a flavorful centerpiece with a bold, balanced dry rub. The base is brown sugar, which caramelizes beautifully and adds a touch of sweetness. It's paired with paprika for smoky depth and ground mustard for a subtle tang.

Seasoning essentials like salt, black pepper, onion powder, and garlic powder round out the blend, creating a well-layered flavor profile. A drizzle of olive oil helps the rub adhere and promotes a golden crust during cooking.

Perfect for roasting, grilling, or pan-searing, this rub delivers a tenderloin that's juicy, aromatic, and packed with character.