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Chili-Rubbed Pork Tenderloin

Photo: Kate Sears; Styling: Susan Vajaranant
Prep time 5 mins
Cook time 20 mins
Yield Serves 4
The spices on Chili-Rubbed Pork Tenderloin are just enough to give the tenderloin a little bite but not enough to overpower the flavor.

Ingredients

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon lime juice
  • 1 pork tenderloin (about 1 lb.)

Nutrition Information

  • calories 173
  • fat 7 g
  • satfat 2 g
  • protein 24 g
  • carbohydrate 2 g
  • fiber 1 g
  • cholesterol 74 mg
  • sodium 213 mg

How to Make It

  1. Preheat grill to medium high. In a large ziplock bag, combine olive oil, garlic, chili powder, cumin, paprika, salt and pepper. Add lime juice and rub sides of bag together until mixture forms a thin paste. Add pork to bag, seal bag and rub sides well until spice mixture has coated pork thoroughly.

  2. Just before cooking, oil heated grill. Remove pork from bag, place on grill and cook, turning occasionally with tongs, until a meat thermometer inserted in thickest part reads 140ºF, 15 to 20 minutes. Transfer to a cutting board, cover loosely with foil and let rest for 10 minutes before carving.

Also appeared in: All You, None, 2014, Back to School Special;