The spices on Chili-Rubbed Pork Tenderloin are just enough to give the tenderloin a little bite but not enough to overpower the flavor.
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.)
How to Make It
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.
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
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This was a great rub. It is nice to make something that we already had the ingredients on hand. The flavor was tremendous. I also let it marinate for 30 minutes before putting it on the grill. This will be in our normal rotation. I think it would be good on pork chops too.
This was delicious! I let the tenderloin sit in the chili marinade for about a half hour while prepared other parts of the meal before grilling. The spices were just enough to give a little bite but not enough to overpower the flavor of the tenderloin itself. This recipe is definitely a keeper.
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