Cocoa-Chile-Rubbed Grilled Pork Tenderloin Recipe

1. 1

   Place all of the ingredients in a small bowl and mix to combine; set aside.

2. 2

   Trim the pork of any silver skin and pat it dry with paper towels.

3. 3

   Using your hands, rub the tenderloins all over with the oil, sprinkle them with all of the spice mixture, and rub until evenly coated.

4. 4

   Set aside at room temperature for 30 minutes or cover and refrigerate for up to 24 hours.

5. 5

   Heat a gas or charcoal grill to medium (about 350 degrees F to 450 degrees F).

6. 6

   If the tenderloins have been refrigerated, let them sit at room temperature for at least 30 minutes before grilling.

7. 7

   Place the tenderloins on the grill.

8. 8

   Cover the grill and cook, turning every 5 minutes, until the tenderloins are browned all over and an instant-read thermometer inserted into the thickest part registers 145 degrees F to 150 degrees F, about 20 to 30 minutes.

9. 9

   Transfer the tenderloins to a cutting board and let them rest for 5 to 10 minutes.

10. 10

    Cut crosswise into 1/2-inch-thick slices and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.