Photo of Chili Spice-Rubbed BBQ Pork by WW

Chili Spice-Rubbed BBQ Pork

Points® value
Total Time
8 hr 20 min
10 min
10 min
A simple chili spice rub transforms lean pork tenderloin into a juicy rich-seeming dish. Coating the pork with the rub then allowing it to stand in the refrigerator for up to 8 hours before grilling helps it form a delicious smoky crust. While you’ve got your grill fired-up, add some romaine lettuce hearts to the hot grates to make a wilted salad. Cut each heart lengthwise, brush both sides lightly with oil, rub with minced garlic and grill 1 to 3 minutes per side or until well-marked yet still crisp-tender. Sprinkle with salt and pepper and drizzle with a little lime juice to finish the salad.


Kosher salt

1½ tsp(s)

Dried thyme

1 tsp(s)

Dark brown sugar

1 tsp(s)


½ tsp(s)

Granulated garlic

½ tsp(s)

Chili powder

½ tsp(s), regular variety

Chili powder

½ tsp(s), ancho variety

Ground allspice

¼ tsp(s)

Uncooked lean pork tenderloin

16 oz, trimmed and butterflied

Cooking spray

1 spray(s)


  1. In a small bowl, combine salt, thyme, sugar, paprika, garlic, both chili powders and allspice; spread evenly over pork. Cover and refrigerate 8 hours or up to 24 hours.
  2. Off heat, coat a grill or grill pan with cooking spray. Preheat to medium-high heat.
  3. Grill pork, flipping once, until an internal temperature of 145°F, about 5 to 6 minutes per side; let rest for 3 minutes.
  4. Serving size: 3 oz pork