- Calories 173
- Fat 7g
- Satfat 2g
- Protein 24g
- Carbohydrate 2g
- Fiber 1g
- Cholesterol 74mg
- Sodium 213mg
Chili-Rubbed Pork Tenderloin
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.
How to Make It
Step 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.
Step 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
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stacey4808's Review
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.
FabesBabe's Review
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.
A keeper