Chili-Rubbed Pork Tenderloin

Chili-Rubbed Pork Tenderloin Recipe
Photo: Kate Sears; Styling: Susan Vajaranant
The spices on Chili-Rubbed Pork Tenderloin are just enough to give the tenderloin a little bite but not enough to overpower the flavor.


Serves 4

Recipe Time

Prep: 5 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 173
Fat 7 g
Satfat 2 g
Protein 24 g
Carbohydrate 2 g
Fiber 1 g
Cholesterol 74 mg
Sodium 213 mg


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.)


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.

June 2012
Also featured in: Back to School Special, All You, None 2014;
My Notes

Only you will be able to view, print, and edit this note.

Add Note