Southwestern Grilled Pork Tenderloin Recipe

Name: Southwestern Grilled Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp chili powder; 1 1/2 tsp sugar; 1 tsp black pepper, freshly ground; 1 tsp table salt; 1/4 tsp onion powder; 1/4 tsp garlic powder; 1/8 tsp ground cumin; 1/8 tsp cayenne pepper; 1 1/4 pound(s) uncooked lean pork tenderloin, trimmed; 1 tsp canola oil

Servings: persons

1 Tbsp chili powder
1 1/2 tsp sugar
1 tsp black pepper, freshly ground
1 tsp table salt
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp ground cumin
1/8 tsp cayenne pepper
1 1/4 pound(s) uncooked lean pork tenderloin, trimmed
1 tsp canola oil

1
To make the rub, combine all the ingredients except the pork and oil in a small bowl. Place the pork in a zip-close plastic bag and add the rub. Squeeze out the air and seal the bag; turn to coat the meat. Refrigerate at least 1 hour or up to 24 hours.
2
Meanwhile, spray the grill rack with nonstick spray; preheat the grill to high or prepare a hot fire.
3
Place the pork on the grill rack. Grill, turning, until an instant-read thermometer inserted in the center registers 160u00b0F for medium, 18 - 22 minutes. Transfer the pork to a platter and cover loosely with foil; let stand about 10 minutes. Cut into 12 slices. Yields about 3 slices per serving.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tbsp chili powder, 1 1/2 tsp sugar, 1 tsp black pepper, freshly ground, 1 tsp table salt, and more.

Yes, Southwestern Grilled Pork Tenderloin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Grilled Pork Tenderloin

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