Photo of Chili spice-rubbed BBQ pork by WW

Chili spice-rubbed BBQ pork

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 grilled 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

Dried thyme

1 tsp

Dark brown sugar

1 tsp


½ tsp

Granulated garlic

½ tsp

Chili powder

½ tsp, regular variety

Chili powder

½ tsp, ancho variety

Ground allspice

¼ tsp

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