Southwestern Grilled Pork Tenderloin
- Total Time
Serve with grilled pear and bell pepper slices. Cut an unpeeled cored pear or apple into slices and cut a seeded red bell pepper into strips.
chili powder1 Tbsp
sugar1 ½ tsp
black pepper1 tsp, freshly ground
table salt1 tsp
onion powder¼ tsp
garlic powder⅛ tsp
ground cumin⅛ tsp
cayenne pepper⅛ tsp
uncooked lean pork tenderloin1 ¼ pound(s), trimmed
canola oil1 tsp
- To make the rub, combine all the ingredients except the pork and oil in a small bowl. Place the pork in a zip-close plastic bag and add the rub. Squeeze out the air and seal the bag; turn to coat the meat. Refrigerate at least 1 hour or up to 24 hours.
- Meanwhile, spray the grill rack with nonstick spray; preheat the grill to high or prepare a hot fire.
- Place the pork on the grill rack. Grill, turning, until an instant-read thermometer inserted in the center registers 160°F for medium, 18 – 22 minutes. Transfer the pork to a platter and cover loosely with foil; let stand about 10 minutes. Cut into 12 slices. Yields about 3 slices per serving.